Matcha Chip Biscotti

I normally like the texture of my baked goods to be chewy and soft. The exception to this is biscotti, a twice-baked and crisp cookie that’s destined for dunking. A soak in some tea, milk, or even coffee, and this rustic cookie yields a bulky yet tender bite–a slightly healthier version of milk and cookies!

I’m always looking for ways to use my best cocoa powder. I love that cocoa powder has relatively few calories, and yet it’s packed with robust chocolatey flavor. In this recipe, the cocoa powder meets Matcha Chocolate Chips, made from mixing white chocolate with beautiful matcha tea powder. Slightly bitter flavors from both the cocoa and matcha powders help to tame the sweetness of the white chocolate, making the biscotti rich and decadent without tasting overly sweet. 

I like to pair my Matcha Chip Biscotti with a cup of soothing matcha milk. It sounds like a fancy drink, but there’s nothing to whipping some up. In a small glass, simply stir a teaspoon of matcha powder in with a small splash of hot water, then top off the concentrated tea with your favorite milk. I prefer almond milk, but you can use regular milk, soy milk, or even light coconut milk in the same way. Matcha milk is delicious warm or cold, and goes perfectly with sweetened baked goods, especially these Matcha Chip Biscotti! 

If stored in an airtight container, Matcha Chip Biscotti will taste great for up to two weeks. Proper drying during the second round of baking will help them to keep their incredibly crunchy texture. It seems ironic to bake them so crisp just to soak them back into a liquid, but contrasting textures make this tea and cookie combination fabulous.

Matcha Chip Biscotti are perfect in the morning or as an afternoon pick-me-up snack. Be generous when adding those Matcha Chocolate Chips and finish the cookies off with a few gulps of matcha milk. The unique pairing will leave you zipping through your day like nobody’s business!

Matcha Chip Biscotti

Makes 15 biscotti.


1 cup all-purpose flour

1/3 cup best-quality cocoa powder

1/2 tsp baking soda

1/4 tsp salt

3 Tbsp butter, at room temperature

1/2 cup sugar

1 egg, at room temperature

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 cup dark chocolate chips

1/4 cup matcha chocolate chips

1/2 cup sliced almonds


large bowl or stand mixer with paddle attachment

medium bowl

large baking sheet fitted with parchment

large cutting board

serrated knife


1.)  Preheat oven to 350 degrees F. In large bowl, cream butter and sugar together. Mix in egg and extracts until throughly incorporated.

2.)  In a medium bowl, mix together flour, cocoa, baking soda, and salt. Gradually add this mixture to the butter mixture until it is all added in. You can use the stand mixer (on low speed) or a large spoon to do this. Stir in chocolate chips and almonds.

3.)  Shape the dough directly on the baking sheet into an 11″ by 3″ log. Bake for about 25-30 minutes, until the biscotti log is firm and dry to the touch. Remove from oven, then let cool for 10-15 minutes, until you can use your hands to handle it onto a cutting board.

4.)  Using serrated knife, cut out diagonal slices of the biscotti, about 3/4″ thick, until you get 15 equal cookie pieces. Place the cut biscotti on the original baking sheet and return to oven to bake for an additional 10 minutes until the cookies are hardened and crisp. Remove the baking sheet from oven and transfer the cookies to cool on a cooling rack. Pack the biscotti into an airtight container and store at room temperature for up to 2 weeks.