IMBB 17: GreenTea Biscotti
It’s that time of month again: Is My Blog Burning, in which bloggers around the world cook around a common theme. This time, Clement of A la Cuisine! has chosen tea as the themed ingredient.
I developed this recipe for Mariko of Super Eggplant, who loves green tea. You see, I sent her a care package for Blogging by Mail. Two events collide in one day!
I took a trusty chocolate chip biscotti recipe from Chocolate and the Art of Low-Fat Desserts, added green tea leaves, and swapped the semisweet chocolate with white chocolate, since green tea has a delicate flavor. Going with the white theme, I also substituted mild almonds for the walnuts.
Be sure to use white chocolate that lists cocoa butter as the main ingredient. In cheap brands, partially hydrogenated oil poses as white chocolate. And you wonder why most people don’t like white chocolate! Would you substitute brown-colored vegetable shortening for dark chocolate? I don’t think so. Use the real stuff!
These low-fat biscotti become wonderfully fragrant a day after baking. They are delightfully crunchy but not jaw-breakingly hard, if you don’t overbake them.
Green Tea Biscotti
adapted from Alice Medrich’s Chocolate and the Art of Low-Fat Desserts
Makes about 4 dozen cookies
Ingredients:
2 cups sifted all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp pulverized green tea leaves, from about 3 tea bags
2 eggs
3/4 cups sugar
1 tsp vanilla extract
2 Tbsp brewed green tea
1/2 cup chopped toasted almonds (optional)
2/3 cup white chocolate chips
- Preheat the oven 300 degrees F. Line the baking sheet with parchment paper or greased foil.
- Place the flour, baking soda, salt, and tea leaves in a small bowl. Stir with a whisk to combine. Set aside.
- In a medium mixing bowl, beat the eggs with the sugar, vanilla and brewed tea until well combined. Beat in the flour just until combined. Stir in the nuts and white chocolate chips. Mixture will be thick and sticky.
- Use a large spoon to scoop batter onto the baking sheet, dividing it evenly into 3 long skinny rope-shape loaves, each 12 inches long, or 2 loaves 16 to 17 inches long, depending on your baking sheet. Loaves must be 2 1/2 inches apart. This will be a slightly messy process. Use the back of the spoon or a spatula to even up the ropes of batter and neaten the edges. Bake for 35 minutes. Remove from oven and cool loaves 10 minutes on the pan. Leave the oven turned on.
- Carefully peel the loaves from the parchment paper and remove them to a bread board. Use a sharp serrated knife to slice the loaves on the diagonal into 1/2-inch slices. Arrange the slices directly on the oven racks Bake for 20 to 25 minutes, or until the cookies are crisp and dry. Or arrange the cookies on 2 baking sheets. Bake for 12 minutes, rotating the sheets from top to bottom and back to front about halfway through the baking time. Turn cookies over and bake for 12 to 15 minutes, rotating sheets as before.
- Cool biscotti completely on racks before stacking or storing. They become more tender about 2 or 3 days stored in an airtight container. Keeps for several weeks.
Notes:
This is a developing recipe, and the tea flavor, although present, is not as strong as I would like. Any ideas for improvement? I can’t add more brewed tea, or else the dough will be too sticky. There’s only so much you can do to concentrate the tea: you can’t brew three bags in 2 tablespoons of water.
Using matcha (green tea powder) rather than leaves may concentrate the flavor. From what I’ve researched, 1/2 Tbsp matcha = 1 Tbsp tea leaves.
