Is it just me, or does this remind you of sliced avocado? 😂
Don’t worry I’m not one to put avocado in my desserts… yet. 😉
Anyways… If Christmas had a taste, I’m boldly saying that these biscottis are it. Basically Christmas packed in crunchy chewy deliciousness.
Biscottis for me are a year-round staple, but come Christmas season, I love putting a green tea spin on my biscottis. First time I made these, I was first surprised by how green they turned out, and then how noticeable the matcha flavor was! They were delicious!
The matcha gives these an almost sugar cookie flavor, in my opinion. I don’t know how to describe it if you’ve never had matcha desserts before. You have to try it yourself! The secret is not being skimpy on the matcha powder.
You don’t need to use super high-grade matcha for these. I just used a culinary grade matcha that I ordered off amazon. It wasn’t the cheapest, but it was certainly not the most expensive matcha either. I think it was called like Doctor Matcha or something?
Matcha green biscottis, speckled with red cranberries and green pistachio and pepitas: an unassuming combination, but matcha + cranberries + pistachios really do go well together.
These are perfect for the holidays. Whether you’re traveling and need some healthy grab-n-go snacks, or looking for easy last Christmas gifts, or want to add something special to your party cheese board, these Matcha Cranberry Biscottis are perfect.
I like to store my homemade biscottis in an airtight glass tupperware. Makes it super easy for grab and go. They also will last “forever,” which in my case means less than a week. 😉 But really, they last up to a month! 😮
*This biscotti recipe is based off of my standard biscotti recipe (Tang Biscotti), so be sure to check that out before making these! Included in that blog posts are notes about substitutions and tips on making these.
*If you make these, please let me know how they go by commenting below, tweeting me @VivianRTang, or sharing a pic of it with me on Instagram! ❤ I’d love to know what spins you put on it. 🙂
*Like I said, you don’t need to use super high grade matcha. Just use culinary grade and you’ll have great matcha biscottis.
🍵 Matcha Cranberry Pistachio Biscotti // healthy, whole wheat, sugar free
Makes a small log ~13 biscottis
3/4 cup (80 g) whole wheat pastry flour
1 tbsp (6 g) matcha powder (culinary grade)
1/2 tsp baking powder
1 cage-free large egg
1/4 tsp (about 15-20 drops) organic pure liquid stevia (to taste; see notes above for alternatives)
1 tsp pure vanilla extract
1/3 cup (35 g) dried cranberries
1/3 cup (35 g) pistachio, pepitas, or both
Follow the same directions as the Tang biscotti recipe.
Baking Round 1
Preheat the oven to 350*F. Whisk your flour, baking powder, salt well. Then, add in your cranberries and nuts and coat them in the flour mixture. Then, simply crack in the egg. Before mixing the egg with the flour, add in the stevia and vanilla to the eggs so that everything incorporates evenly.
Then, with a spatula, start breaking the yolks gently and incorporating the egg with the flour, nuts, and fruits. The dough will at first be sticky, then it will seem to dry. If you follow the ratio exactly, it will not be dry! You just need to keep on mixing it carefully until a dough forms. The dough should be slightly pliable like (ugh I HATE using this analogy but…) play-dough.
Plop your dough onto a baking sheet lined with parchment or a silicon mat. On the baking sheet, form your dough into a log. If you like your biscottis long and skinny, make your longs short and fat. If you are like me and like your biscottis short and fat (like the ones in my picture), make your long long and skinny.
Bake it in the oven for 25-30 minutes, depending on how you shaped your biscotti log.
Slicing + Second Bake
When your biscottis are done, they should be slightly puffed and golden. The kitchen should also be smelling amaaazing. You can either shut the oven off at this point, or leave it on and toast some nuts in it or something.
Let your biscottis cool for at least 10-15 minutes.
Once cooled, preheat your oven again to 275*F. With a sharp knife, cut it in to slices. I don’t bother with cutting it on the diagonal because I like my biscottis on the thinner side, but you can slice it however thin or thick you’d like.
I actually love the taste and texture of biscottis before they are baked for the second round. It reminds me of bread. That being said, biscottis keep much better after they are baked twice because they’re crunchier and better for drink-dipping. 😉
Once you are finished with slicing, line up your biscottis on a baking pan. Bake it in the oven again for 30 minutes, flipping half-way so that each side gets crunchy.
Make these soon and enjoy!
Be sure to let me know how it goes by commenting below or sharing a pic of your biscottis with me on Instagram! I want to know what spin you put on these biscottis. ❤
Merry Christmas and Happy Holidays. 🎅