Matcha Biscotti using Homemade Sourdough Starter

Matcha Biscotti using Homemade Sourdough Starter

The slightly bitter tea-flavored biscotti base, white chocolate, and candied lemon peel go together so well.


○ Bread (strong) flour
50 g
○ Cake flour
50 g
○Almond flour
25 g
○ Homemade sourdough starter
25 g
○ Matcha
8 g
○ Raw cane sugar
30 g
● Soy milk
30 g
●Egg (medium size)
Candied lemon peel
40 g
Mixed nuts
60 g
White chocolate
60 g


1. Put the ○ ingredients in a food processor.
2. Process until blended.
3. Transfer to a bowl, add the ● ingredients, and use a spatula to fold the batter.
4. Add nuts of your choice plus chopped up chocolate and candied lemon peel, and fold in.
5. Form into a rectangular shape on a silicone baking pad, and leave overnight.
6. The next morning. I left this in the vegetable compartment of the refrigerator for 14 hours.
7. Bake for 20 minutes at 355F/180C. Cut into 1 cm slices when cool, turn the slices on their sides and bake at 320F/160C for 15-20 minutes.
8. Cool on a rack.

Story Behind this Recipe

I used to be the president of my tea ceremony club, so I love matcha. My friend suggested adding candied lemon peel, so I used sourdough starter to make biscotti that my friend and I both like.