Matcha Whole Wheat Breakfast Biscotti Cookie

Matcha Breakfast Biscotti

November 26, 2019

Here is a wonderful cookie recipe to pair with your morning cup of tea!
Biscotti is traditionally coffee's favorite, dunkable cookie but we see no reason to add our signature matcha spin to both cookie & tea time! 
Our BFF Pat from "All Day I Eat Like A Shark," shows off a super easy recipe to whip up this cookie in no time. Wellness bonus: these cookies are made with whole wheat pastry flour + don't use a lot of sugar!
Check out Pat's video! 

☝Tip - Use good matcha powder from Japan! Using quality matcha will make your matcha desserts and recipes that much better. If you use low quality or cheap matcha, you'll end up with low quality and cheap flavor. Just like anything in life! 😛



Words + recipe by Pat Tokuyama. 

Matcha biscotti are one of my favorite ways to use matcha because one - I like to vary my breakfast routine by rotating my baked goods, like muffins, bread or things like waffles and pancakes or oatmeal and savory things like natto, miso soup, and eggs. But I digress, so back to biscotti. If you've never made biscotti before, pay attention to the tips I provide in the video, it'll make your first time that much better! 🤔 have you baked with matcha before? if so what'd you make? Let us know in the comments! 



Why would you want to make these matcha biscotti?

Here are a few reasons for you to consider

  1. you’re busy in the morning and usually skip breakfast
  2. you usually eat breakfast but are looking for something new and tasty
  3. you bought a lot of matcha powder and don’t know what to do with it
  4. you’re looking for a portable edible cookie, that isn’t that sweet but tastes good
  5. you’ve never made biscotti and want to try it or you’ve made it and you know how much better homemade biscotti can be as compared to anything storebought (that comes wrapped in plastic)

Biscotti Making tips 

A few helpful techniques to make this and your other biscotti creations a success

  • If you have a sticky batter use plastic wrap or a little water on your hands to help you shape the log
  • Use parchment paper if you have it, its the easiest way to clean up and you don’t have to use spray! (Alternatively, a baking mat/sheet that is greased and floured works too)
  • Use a bread (serrated) knife to cut the log after the first bake. You’ll get cleaner looking cuts than using a Chef’s knife
  • When cutting, make sure to saw as much as possible, especially when there are nuts! Otherwise, you’ll get small pieces that break off. (especially if you are working with almonds, which are relatively hard nuts!)
  • If you want a bakery-like look, you can cut your biscotti at an angle (30-45 degrees)
  • After baking the second time, transfer the biscotti to a wire rack to cool. If you don’t, they will steam each other and may not be crunchy!
  • Store airtight in glass and they will stay nice and crunchy at least for a week (we usually eat them all so can’t say how long they last after a week!)

Let's bake!



  • 2 cups whole wheat pastry flour
  • 1/2 cup brown sugar
  • 2 Tbsps matcha powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almonds slivered
  • 1/4 cup white chocolate chips
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 Tbsps turbinado sugar for sprinkling


  1. Preheat oven to 350°F. Whisk together flour, sugar, matcha, baking powder, and salt in a large bowl. Stir in whichever mix-ins you like: almonds, white chocolate chips, or coconut flakes are a favorite! 
  2. Add eggs and vanilla. Use a stand mixer with whisk until a sticky dough forms, about 2 minutes. (If a bit crumbly just remove the whisk and knead a minute or two with your hands)
  3. Use a baking sheet lined with parchment paper and shape dough into a rounded rectangle about 1/2in. thick and top with turbinado sugar if desired.
  4. Bake in the center rack at 350°F for about 20 minutes.
  5. Remove the log from oven; allow to cool 10 minutes and transfer to a cutting board and cut into 1/2in. pieces.
  6. Lower oven temperature to 300°F and return slices to baking sheet cut side down and bake at 300°F 20 minutes,
  7. After 20 minutes, remove and cool completely on a wire rack.
  8. Store in an airtight container and eat within 2 weeks!

Matcha Biscotti Recipe 

This video was brought to you in partnership with Mizuba Tea Co

SUPPORT Pat & his mission to preserve Japanese recipes! 🎥🔪

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