Preheat the oven to 350 F/ 180 C. Prepare the baking sheet by pre-greasing with cooking spray all over and placing parchment paper or a baking mat. Use an 11-by-17 inch rimmed baking sheet for this recipe.

In a large bowl, mix together the two cups of flour, sugar, matcha powder, baking powder and salt. Using a stand mixer with the paddle attachment, mix and combine these powdered ingredients for about 2 minutes at low speed.

To the same bowl, add the butter, cut up in small pieces. Mix at a medium speed for about 3 minutes. The mixture should look like ‘damp sand’ (said the author).

Continue mixing at medium speed. Add the eggs and vanilla. The batter will be soft and slightly sticky. The color would have turned a light green.

On a dry, floured surface over the counter, turn the green tea dough. Shape the entire dough into a disk. Flatten the top. Place plastic wrap all over the disk. Chill the dough in the refrigerator for thirty minutes to an hour.

Divide the dough in half and shape each piece into an oval. Using your hands, slowly stretch and lengthen each oval piece to form two long longs. Each log should measure about two inches wide and 14 inches long.

Place logs on the prepared baking sheet. Bake at 350 F/ 180 C for 20 to 25 minutes. When done, remove from oven and use a spatula to transfer the logs to a cooling rack. Let the logs cool for 20 minutes.

Lower the oven temperature to 300 F/ 150 C.

Meanwhile, after the logs have cooled, place them on a clean cutting board. Using a serrated knife, slice them into pieces that are about half an inch in depth.

Place the biscotti pieces cut-side up back on the baking sheet. Bake for 10 minutes more.

Turn the baking sheet around; flip the biscotti pieces using a pair of tongs. Continue baking for another 10 minutes. The biscotti pieces will become crisp at this point.

Cool the biscotti on a baking rack to remain crisp. After about 40 minutes and the pieces have cooled completely, store in a covered, airtight tin or plastic container. Serve with a cup of green tea or any preferred tea variety.

Cook’s comments: the original recipe in the cookbook gives more instructions for adding the toasted almonds and making the white chocolate glaze, which makes these biscotti even more marvelous.

About the book: ‘Ciao Biscotti’ by Domenica Marchetti can be found where most cookbooks are sold. If purchasing online, I have a Shop For It tab on this blog which is my Amazon affiliates tab. You can look for the book title in the search box. The retail price stays the same for you, but a small percentage from the sales helps to sustain the ingredients and recipes of this blog. Thank you in advance for your support. Click here for my Shop For It section.