Biscotti are the cookies that admit they need coffee. That’s honesty. That’s matcha white chocolate biscotti.
The matcha brings earthy, grassy notes. White chocolate counters with creamy sweetness. Twice-baked means they shatter and melt all at once. Make a batch. Make it last. (Good luck.)
Make the Dough
Whisk flour, matcha, baking powder, and salt together.
In another bowl, beat sugar, eggs, oil, and vanilla until pale.
Combine wet and dry. Fold in white chocolate chips.
Shape and First Bake
Halve the dough. Shape each half into a 10×2 inch log on a parchment-lined sheet.
Bake at 350°F for 20–25 minutes until firm and slightly cracked.
Slice and Second Bake
Cool logs for 10 minutes. Slice diagonally into ½-inch slices.
Arrange cut-side down. Bake 10 minutes. Flip. Bake 10 more minutes.
Finish and Serve
Cool completely. Drizzle with melted white chocolate if feeling fancy.
Dip in coffee. Crunch. Repeat.
Summary
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Yield: 16–20 biscotti | Difficulty: Easy
Storage Notes
Airtight container at room temp for 2 weeks. They’re biscotti—they last forever. Literally.
Freeze: Yes, up to 3 months. No thawing needed, just eat frozen (still crunchy).
