Matcha and White Chocolate Biscotti

This biscotti goes well with both Japanese and English tea. The macadamia nuts and white chocolate coating give the biscotti an entirely new texture.

Matcha and White Chocolate Biscotti
Photographed by TAKAKO HIROSE

Recipe by
Shiho Nakashima






Calorie count is for a piece
Excludes time spent cooling and time spent allowing the chocolate to set.

Ingredients (Makes 44)

  • 1 egg
  • 50 g cane sugar
  • 1 tbsp sesame oil (white)
  • 120 g plain flour
  • 1/4 tsp baking powder
  • 1 tbsp matcha green tea powder
  • 100 g macadamia nuts (unsalted)
  • [A]

    • 100 g white chocolate (store-bought)
    • 1 tsp sesame oil (white)



Roast the macadamia nuts in an oven at 150°C for 10 min, then coarsely chop. (Skip this step if using pre-roasted macadamia nuts.)


Finely chop the white chocolate, then preheat the oven to 170°C.



Place the egg and cane sugar in a bowl and mix with a whisk, making sure to scrape the bottom of the bowl, until well combined. Add the sesame oil and mix until integrated.


Sift together the flour, baking powder, and matcha green tea powder through a fine-mesh sieve or strainer into the bowl. Roughly mix in with a rubber spatula, using a cutting motion.


Add the macadamia nuts while the dough still has some small pockets of dry powder remaining. Knead the dough together until no dry powder remains, then divide into two equal portions.


Oil the palms of your hands with a small amount of sesame oil (white, not included in ingredients list), then pick up one half of the dough and stretch it into a long log. Place it diagonally onto the near end of a sheet of parchment paper, and press the dough flat until it is 1 cm thick (the dough should be about 22x6 cm). Repeat with the other half, leaving a gap between the two halves of the dough on the parchment paper.


Transfer the parchment paper to a baking tray and bake for 15 min at 170°C.


Transfer the parchment paper onto a rack to cool, then cut the biscotti into slices 1 cm thick. Place the slices in a single layer on a baking tray lined with parchment paper, cut surface up, and bake for 35 min at 150°C, or until they feel hard when you press the center. Remove from the oven and let cool.


Place the ingredients for [A] in a small heat-resistant bowl, then place the bowl in 60°C water to melt the chocolate.


When the biscotti have cooled, dip them halfway into the [A] mixture, then place the dipped biscotti on parchment paper, leaving space in between them. Let rest until the chocolate has cooled and set.