Friday, January 1, 2010

Round 4 Cookie Challenge: Matcha Biscotti with Crystalized Ginger

At one time in my (single) life I subsisted on two things: biscotti and green tea.  I was barely making ends meet living in an apartment I couldn't afford and working at an art gallery that over promised and under delivered.  You would think that under those circumstances that I'd be miserable.  I wasn't. I was struggling but happy.  I found joy in the smallest of luxuries, one being Nonni's Biscotti, Cioccolati.  Nowadays, when I find myself with biscotti in hand, it takes me right back. 

This biscotti is unlike any I've ever made.  When I found out the secret ingredient for December was ginger, I knew I wanted to do something a little unexpected.  I had bookmarked a biscotti recipe long ago that contained crystallized ginger, but it also contained ground ginger in the dough. I wanted to skip the gingerbread base all together.  After lurking in a couple of favorite blogs (foodbeam and lovescool) I found my inspiration.  Matcha green tea.

Merging two things that I love so dearly...good idea or potential travesty?  I would soon find out.

The type of matcha I used is called Matcha Milk.  It consists of matcha powder, nondairy creamer and sugar.  It is milder in flavor than plain matcha powder, and delicious served hot or cold.  I consider it a gently sweetened green tea latte. It can be found in the usually extensive tea section at most Asian markets.

Chopping the ginger finely is key. Even though the ginger mellows as it bakes, you still don't want to get a big chunk in your mouth.  It can be a bit overpowering, so keep the pieces very small.

I wasn't sure what the matcha milk would do to the batter. I was glad to see that it blended into the dough perfectly without changing the consistency.  

I forgot to mention that this recipe also contains toasted slivered almonds.  You can see them in the baked dough here.  I was growing impatient at the thought of icky-tasting biscotti so I sampled a piece before the second baking.  I was so relieved.  The flavor was smooth, very tea-like, and not bitter at all!  I almost left the almonds out, and now I'm glad I didn't. It adds needed texture.

Biscotti is normally enjoyed with coffee, but this version naturally pairs with tea. 

I'm including a picture of the Matcha Milk box because it could be difficult to spot. I nearly missed it myself because I did not realize there were 2 (and a half!) tea aisles.

Jen from the gregarious homebody tried the recipe with regular matcha. You can find her version with suggestions here.

Needless to say, I took more than matcha tea home.  I'd highly suggest picking up some Yuzu Citron Honey Tea, too.  A Vietnamese artist/friend gave me a jar of the jellied concentrate years ago when I was suffering from a sore throat.  It is packed with vitamin C and the honey is so soothing.

Matcha biscotti with crystalized ginger

An Asian spin on an Italian cookie. Pairs well with ...

See Matcha biscotti with crystalized ginger on Key Ingredient.

Happy 2010 to my readers, commenters, lurkers, emailers, and everyone who stopped by in 2009. You really made my year special. I can't wait to see what delicious things the new year brings to us!

Love 'yuns!


Sue Sparks said...

Wow, very innovative! Sounds very sophisticated, but tasty! Love your photos!

Mara... said...

YUm!!! I love both green tea and biscotti. This looks like a match made in heaven. I am going to have to look for that matcha green tea powder, I would love it!

Amanda said...

Gorgeous pics!! Way to go! A great win!

Lorrie Gauthier said...

I live in a small town and can't get the matcha milk here. Hopefully I'll get a chance to visit an Asian market I know of soon. Do you have any suggestions on making our own mix from matcha tea and creamer? Your pictures are lovely.

SprinkleBakes said...

Hi Lorrie, funny you mention this, I have been pondering this recently. The Matcha Milk appears to be an even mixture of non-dairy creamer and matcha(1 part mixed with 1 part)but I don't know for sure. It's also very lightly sweetened with sugar. I'll have to experiment a bit to see if I can get a close copy. I'll definitely let you know! Thanks for asking!

Sue Sparks said...

Congrats on the win! I'm not surprised at all! :)

Lorrie Gauthier said...

Heather, creamer, to me is a little sweet already.It might not take much in the way of sugar to make it up. I'd love to know if you ever figure it out. In the meantime, I'll drool and wait till I can get some of the real stuff. :-)

Icing Bliss said...

Congratulations on winning the December round of the cookie comp with your biscotti - they look divine - I can't wait to try them out! Happy New Year :)

Sandy said...

omg i want to make these right now!!!!!! i'm drooling!

Joyce Teamo said...

simply wonderful! I miss those matcha milk, impossible to buy in my country. the matcha milk biscotti idea :).

Patty said...

Oooo a lovely green treat for St.Patty's day... Love the matcha-ginger-almond flavor combo. Thanks for sharing. :)

P.S. Love your blog!

Samantha said...

i just made these!!! i cant wait to try them out, what a brilliant recipe :)!

Viagra Online said...

I really think that would be so good to prepare this recipe, I know that everybody at home will be pleased to taste it, even that my family has a very exhaustic sense for eating.

Jess @ littlegirlbigappetite said...

These look awesome! I can't wait to try these out tomorrow!

acheter viagra said...

SO many times I read stupid post but this time I must say i'm impressed! Well done! Cheers!

Anonymous said...

How do I omit the butter, as traditional biscotti recipes do not require it?

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