Transfer to a bowl, add the ● ingredients, and use a spatula to fold the batter.
Add nuts of your choice plus chopped up chocolate and candied lemon peel, and fold in.
Form into a rectangular shape on a silicone baking pad, and leave overnight.
The next morning. I left this in the vegetable compartment of the refrigerator for 14 hours.
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.
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.
Don't over-blend in the food processor! If you cover the opening with plastic wrap before switching the processor on, the flour won't go flying all over the place. I like long thin biscotti, so I roll the dough out pretty thinly before baking. Please roll out to the thickness and shape you prefer. (Adjust the baking temperature and time to your oven. )