Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Matcha Tea Biscuits By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Yield: 3 dozen Sweet matcha, Japanese green tea that has been ground into a fine powder and combined with sugar, sets these biscotti-like cookies apart. Ingredients 1 cup unbleached all-purpose flour 1 teaspoon baking powder ⅛ teaspoon kosher salt 1 large egg, lightly beaten ⅓ cup sweet matcha ½ teaspoon pure vanilla extract ½ cup neutral-tasting oil, such as safflower ⅓ cup blanched almonds, lightly toasted and coarsely chopped ⅓ cup candied ginger, finely diced Sugar, for sprinkling Directions Preheat oven to 325 degrees. Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, whisk egg, matcha, and vanilla until smooth. Slowly pour oil into egg mixture, whisking constantly until incorporated. Add flour mixture and stir until smooth; mix in almonds and ginger. Chill 30 minutes. Divide dough into thirds, and shape each into a log, 1 1/2 inches wide by 6 inches long. Place on a parchment-lined baking sheet, spacing 3 inches apart. Bake, rotating sheet halfway through, until center is firm and bottom edges are slightly golden, 18 to 20 minutes. Remove from oven and sprinkle about 1 tablespoon sugar evenly over logs. Let cool on sheet 15 minutes, then cut into 1/2-inch-thick slices using a serrated knife. Arrange slices on parchment-lined baking sheet, cut side down, and sprinkle evenly with about 2 teaspoons more sugar. Bake until firm in center, 6 to 8 minutes. Let cookies cool on baking sheet on a wire rack, 5 minutes. Flip cookies, and sprinkle evenly with about 2 teaspoons more sugar. Return to oven, and bake until slightly browned on edges, about 6 minutes more. Let cool completely on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks. Cook's Notes Matcha is carried at many specialty food stores and some supermarkets. If you can't find sweet matcha, combine 1/3 cup sugar with 2 tablespoons regular matcha or finely ground green tea leaves. Print