Perfectly crisp, Double Chocolate Matcha Biscotti. The floral, almost grassy tones of the matcha work so well with the chocolate & I promise that they will not collapse when submerged into your favourite drink!
1tablespoonmatcha tea(can be subbed for cocoa powder if you aren't a matcha lover)
4teaspoonsaquafaba(liquid from a can of chickpeas)
INSTRUCTIONS
Preheat oven to 375°F
Add all of the dry ingredients (including the chocolate chips) to a large bowl and stir together.
In a small bowl or jug combine the liquid coconut oil, aquafaba, vanilla extract and milk. Stir well.
Add the liquid to the dry ingredients and stir until combined.
Now it's time to get your hands in there. Knead and squish the mixture a little bit to get it to come together. It is a pretty dry dough and this is important as it is what keeps the biscotti quite hard when cooked.
Turn out of the bowl and form into a long wide log shape. I did this on the baking sheet I was going to use to bake it on so that I didn't have to worry about moving it. Flatten the top a bit with your hands and make sure the thickness is the same all over. Smooth out any cracks around the edges. You want it to be about 1 inch thick.
Bake in the oven for 25 minutes.
Remove and immediately turn the oven down to 350°F. Leave the biscotti log to cool a little on the tray for 10 - 15 minutes. No longer as otherwise it will become too hard to slice.
Slide onto a board and cut into even slices about 3/4 inch thick. I found a pizza cutter the best tool for this job but a sharp knife will be good too. Be careful as it is pretty delicate.
Return the slices to the baking sheet cut side down.
Bake for 10 more minutes.
Remove from the oven and turn over onto the other cut side.
Bake for 5 more minutes.
Remove from the oven, transfer to a cooling rack and leave to cool completely.
For the frosting combine all of the ingredients in a small bowl and stir until completely smooth.