Creamy Matcha and White Chocolate Biscotti Bars

Ingredients

• id: flour metric: 375g imperial: 3 cups name: all-purpose flour

• id: baking_powder metric: 7.5ml imperial: 1 1/2 tsp name: baking powder

• id: salt metric: 5ml imperial: 1 tsp name: salt

• id: matcha_powder metric: 30ml imperial: 2 tbsp name: culinary-grade matcha powder

• id: butter_softened metric: 115g imperial: 1/2 cup name: unsalted butter, softened

• id: granulated_sugar metric: 200g imperial: 1 cup name: granulated sugar

• id: eggs metric: 3 large imperial: 3 large name: eggs

• id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract

• id: almond_extract metric: 2.5ml imperial: 1/2 tsp name: almond extract

• id: white_chocolate_chips metric: 170g imperial: 1 cup name: white chocolate chips

• id: almonds_sliced metric: 100g imperial: 1 cup name: sliced almonds

• id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream

• id: white_chocolate_coating metric: 225g imperial: 8 oz name: white chocolate, chopped (for coating)

• id: matcha_dusting metric: 15ml imperial: 1 tbsp name: matcha powder (for dusting)

• id: powdered_sugar metric: 30ml imperial: 2 tbsp name: powdered sugar

Instructions

1. Preheat oven to 180°C (350°F). Line a 23x33cm (9x13-inch) baking pan with parchment paper, leaving overhang for easy removal.

2. In a medium bowl, whisk together {flour}, {baking_powder}, {salt}, and {matcha_powder} until evenly distributed.

3. In a large bowl, cream {butter_softened} and {granulated_sugar} until light and fluffy, about 3 minutes.

4. Beat in {eggs} one at a time, then add {vanilla_extract} and {almond_extract}.

5. Gradually fold in dry ingredients until just combined. Stir in {white_chocolate_chips} and {almonds_sliced}.

6. Spread dough evenly in prepared pan - it will be thick. Use wet hands or offset spatula to smooth the top.

7. Bake for 25-30 minutes until edges are golden and center is set but still slightly soft.

8. Cool in pan on wire rack for 15 minutes. Using parchment overhang, lift from pan and place on cutting board.

9. Using a sharp knife, cut into 24 bars (4 rows by 6 columns). Arrange bars cut-side up on two parchment-lined baking sheets, spacing them 2.5cm (1 inch) apart.

10. Reduce oven to 160°C (325°F). Bake for 15-20 minutes, flipping bars halfway through, until crisp and golden on both sides.

11. Cool completely on wire racks.

12. For coating, heat {heavy_cream} until just simmering. Pour over {white_chocolate_coating} and let sit 1 minute, then stir until smooth.

13. Dip one end of each bar into white chocolate coating, allowing excess to drip off. Place on parchment to set.

14. Mix {matcha_dusting} with {powdered_sugar} and dust lightly over white chocolate coating using a fine-mesh sieve.

Tips

Matcha Quality: Culinary-grade matcha is perfect for baking and more affordable than ceremonial grade. It provides vibrant color and earthy flavor.

Cutting Technique: Use a sharp knife and wipe clean between cuts for neat edges. A ruler helps ensure even sizing.

Double-Baking: The second bake creates the signature crispy biscotti texture. Don't skip this step or bars will be too soft.

Storage: Store in an airtight container for up to 2 weeks. The bars actually improve after a day as flavors meld.

Chocolate Options: Dark chocolate coating works beautifully if you prefer less sweetness. Or skip coating for a simpler version.

Nut Variations: Pistachios or macadamia nuts complement matcha wonderfully. Toast nuts first for best flavor.

Gift Giving: These make elegant gifts when wrapped in cellophane bags tied with ribbon. Include serving suggestions for tea or coffee pairing.

Freezing: Bars freeze well for up to 3 months. Thaw at room temperature before serving.