About a month ago I received an email from a California based green-tea company. In the letter I was very kindly asked if I would share my Matcha Biscotti recipe and photos for their monthly newsletter. Of course I said "heck yeah!" with Napoleonic (Dynamite) enthusiasm. First of all, I was just so happy to be asked (you'd be surprised at those who take without giving credit). Secondly, after reading the newsletter, I was so inspired by the other recipes I saw!
If you'd like to see the newsletter, it is HERE. Check out the Matcha Rice Krispie Treats recipe. How cool is that? After receiving a very nice follow-up thank you letter, I received a sample of their baking grade Shiki Matcha.
Uhmm, baking grade matcha? That exists? I can't say I'm the most educated person on green tea varieties, I just know that I like it. Upon reading their green tea guides, I feel more informed. What a great resource!
I've never seen such a beautiful color result when baking with Matcha. That's 100% natural green tea pigment!
A good variation to this recipe would be to add 6 oz. of sweetened red beans to the whipped filling. You can find them, canned, at your local Asian grocery store. Not everyone likes red beans in a dessert (the hubs) so I left it out. I love them! I'm always the person at the end of a nice Teppanyaki dinner to order the red-bean ice cream. But of course, I love everything.
That's part of my problem. I don't think they have 12-step programs for people who love everything. Do they?
For a garnish, yogurt covered almonds pair well with the almond flavor in the cake. You could also use the chocolate-covered and candy-coated Jordan almonds. Apply them to the top of the cake before the ganache sets. I didn't do this, so I had to stick them on with some extra chocolate.
Although I did enjoy putting this cake together, ONE thing drove me slightly crazy during this whole process. I lost the lid to the sample Matcha container. I looked everywhere! I was about to give up when I pulled the camera lens cover from my jacket pocket and found...
...at least I didn't do this!
This cake is delicious. It is light, delicate, and the almond flour really gives the cake a great flavor. If you are one of those people who are wary about the bitterness of green-tea, let me tell you, this cake has none of that. The flavor is very mild, and the color is stunning!
Special thanks to Maeda-en. If you are interested in reading up on green tea (health benefits, how it's made, etc.) I'd suggest reading the Green Tea 101 provided on their website.
Happy Baking! xxoo