A recipe for Matcha Almond Biscotti! These twice-baked cookies are flavored with an earthy blend of green tea and almonds.
These Matcha Almond Biscotti (Cantucci al tè verde, 抹茶のビスコッティ) are such a fun twist on the Italian Cantucci. The cookies are lightly sweetened with a crisp texture and green tea almond flavor perfect for pairing with a cup of tea or coffee.
They also come together easily with minimal prep and planning ahead. Simply bring together the dough, form into a log, and bake until set, about 25-30 minutes.
Allow to cool slightly, then slice into individual cookies and bake again to dry the edges and lightly toast the almonds.
Cool the Matcha Almond Biscotti one final time before serving or store in an airtight container at room temperature for up to two weeks.
Matcha
Matcha is a powder created by grinding whole green tea leaves. I have been able to find it in markets with Japanese ingredients and more recently in the tea section of larger grocery stores.
Be careful when storing matcha. It can become stale and brownish when exposed to oxygen.
A Few Matcha Almond Biscotti Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
Beat in the flour mixture just until combined with no streaks remaining. Over-mixing can create a tougher dough.
Want to add even more almond flavor? Mix in 1/2 teaspoon almond extract along with the vanilla extract.
Avoiding almonds? Simply omit them. Sometimes, I like to swap the almonds for chocolate chips. If using chocolate chips, wait closer to 30 minutes before cutting the log into individual slices. This will give the chocolate a chance to set without spreading across the surface.
The dough should be soft enough to easily form into a log and a little tacky. If it is just too sticky to handle, dust your hands very lightly with flour.
If you are looking for even more texture, you can brush the top of the formed log with a beaten egg, then sprinkle with an even layer of turbinado sugar before baking.
Use a sharp, serrated bread knife to cut the Matcha Almond Biscotti into 1/2 inch (1.25 centimeter) diagonal slices. This will create smooth edges through the almond pieces and prevent excess crumbling.
Want to add a bit more flair? Dip the cooled biscotti into melted white chocolate/matcha white chocolate or drizzle white/dark chocolate over each piece. Allow to set before serving.
Looking for more matcha-based recipes?
Try my:
This recipe was originally posted in January 2015 and updated in August 2026.
Matcha Almond Biscotti
Adapted from A Cozy Kitchen
Matcha Almond Biscotti
Ingredients
- 2 3/4 cups (345 grams) all-purpose flour
- 2 tablespoons (14 grams) matcha green tea powder
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter softened at room temperature
- 3/4 cup (150 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (150 grams) whole, raw almonds
Instructions
- Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment or lightly grease.
- In a medium bowl, whisk together the flour, matcha, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the flour mixture and beat just until combined with no streaks of flour remaining.
- Fold in the almonds until evenly distributed.
- On the prepared baking sheet, form the dough into a 15 inch (38 centimeter) long log, about 1/2 inch (1.25 centimeters) thick and 4 1/2 (11 centimeters) inches wide.
- Bake in the preheated oven until firm and golden on the bottom, 25-30 minutes. Remove from the oven and allow to cool for 20 minutes, until able to be handled.
- Reduce oven temperature to 325˚F (165˚C).
- Use a sharp, serrated knife to cut the cooled log slightly on the diagonal into 1/2 inch (1.25 centimeter) thick slices.
- Arrange the slices back on the baking sheet in a single layer, cut side down.
- Bake until the almonds are lightly golden and the texture is crisp, about 20 minutes.
- Allow to cool to room temperature before storing in an airtight container for up to 2 weeks.
Clint
Awesome recipe! looks delicious.