Matcha Biscotti using Homemade Sourdough Starter

Name: Matcha Biscotti using Homemade Sourdough Starter
Cuisine: American
Ingredients: 50 grams ○ Bread (strong) flour; 50 grams ○ Cake flour; 25 grams ○Almond flour; 25 grams ○ Homemade sourdough starter; 8 grams ○ Matcha; 30 grams ○ Raw cane sugar; 30 grams ● Soy milk; 1 ●Egg (medium size); 40 grams Candied lemon peel; 60 grams Mixed nuts; 60 grams White chocolate

cookpad.japan @cookpad_jp

I used to be the president of my tea ceremony club, so I love matcha. My friend suggested adding candied lemon peel, so I used sourdough starter to make biscotti that my friend and I both like.

Don't over-blend in the food processor!
If you cover the opening with plastic wrap before switching the processor on, the flour won't go flying all over the place.
I like long thin biscotti, so I roll the dough out pretty thinly before baking. Please roll out to the thickness and shape you prefer.
(Adjust the baking temperature and time to your oven. ) Recipe by suzu-ren

I used to be the president of my tea ceremony club, so I love matcha. My friend suggested adding candied lemon peel, so I used sourdough starter to make biscotti that my friend and I both like.

cookpad.japan @cookpad_jp

I used to be the president of my tea ceremony club, so I love matcha. My friend suggested adding candied lemon peel, so I used sourdough starter to make biscotti that my friend and I both like.

Saved

Ingredients

50 grams○ Bread (strong) flour
50 grams○ Cake flour
25 grams○Almond flour
25 grams○ Homemade sourdough starter
8 grams○ Matcha
30 grams○ Raw cane sugar
30 grams● Soy milk
1●Egg (medium size)
40 gramsCandied lemon peel
60 gramsMixed nuts
60 gramsWhite chocolate

Saved

Steps

1

Put the ○ ingredients in a food processor.
2

Process until blended.
3

Transfer to a bowl, add the ● ingredients, and use a spatula to fold the batter.
4

Add nuts of your choice plus chopped up chocolate and candied lemon peel, and fold in.
5

Form into a rectangular shape on a silicone baking pad, and leave overnight.
6

The next morning. I left this in the vegetable compartment of the refrigerator for 14 hours.
7

Bake for 20 minutes at 355F/180C. Cut into 1 cm slices when cool, turn the slices on their sides and bake at 320F/160C for 15-20 minutes.
8

Cool on a rack.