Ingredients
- 290g (2 cups) spelt flour
- 20g (1/4 cup) cocoa powder (regular cocoa not Dutch-press cocoa)
- 100g (3/4 cup) coconut sugar (you can sub for any granulated sugar)
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 heaping cup of chocolate chips
- 62mls (1/4 cup) liquid coconut oil
- 1 teaspoon vanilla extract
- 9 tablespoons aquafaba (the liquid from a can of chickpeas)
- 1 tablespoon non-dairy milk
- 55g (1/2 cup) powdered sugar
- 1 tablespoon matcha (can be subbed for cocoa powder if you aren't a matcha lover)
- 4 teaspoons aquafaba (liquid from a can of chickpeas)
Recipe Description
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!
If you aren’t familiar with biscotti, they are a very hard, twice-baked Italian biscuit or cookie. They were originally made so they could be stored for long periods of time without deteriorating and they can be eaten as they are but really come into their own when eaten with and dipped into a drink.
