Recipe by Reiko Taichi

Matcha Biscotti

Ingredients

  • Cooked sweet Azuki 150g
  • Unsalted butter 60g
  • Granulated sugar 70g
  • 2 Eggs
  • A) Matcha powder 10g (The premium grade gives you the best flavor.)
  • A) Flour 180g
  • A) Baking powder 2 teaspoon
  • Brandy 1tablespoon

Recipe Instructions

  1. In a large bowl, beat butter until creamy. Gradually add sugar, beating after each addition. Add brandy. Use electric mixer and gradually add beaten eggs.
  2. Stir in A) and mix well. Then add cooked sweet Azuki.
  3. Divide dough in half. Place each dough on saran wrap and form logs about 10x20cm (3.97 x 7.87in).
  4. Let it sit in the fridge for 2 hours.
  5. Preheat oven to 170 degrees C (340 degrees F). Bake for 15 minutes. Take it out from the oven and cut into about 1.5-2 cm (0.59 – 0.78 in) slice while still hot.
  6. Put it back in the oven and bake at 160 degrees C (320 degrees F) for 15 minutes. Turn cookies over and bake for another 15 minutes. The cookie is ready when crispy!

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