Lemon Infused Green Tea Biscotti with Papaya and shaved Almond

I know what you’re thinking, but you're wrong! 

Biscotti is really easy to make.  And, it’s absolutely delicious.  This recipe pulls together some colourful, tasty and health building ingredients. 

Lemon Infused Green Tea Biscotti with Papaya & Shaved Almond

• 6Tbsp butter, room temperature
• 1/3 cup raw sugar (substitute brown sugar)
• Zest of 1 lemon
• 2 large eggs
• 2 tsp vanilla
• 2 cups whole wheat flour (or 1 cup whole, 1 cup AP)
• 2 tsp baking powder
• 4 tsp Matcha tea
• 2 tsp Japanese green tea leaves
• 1/3 cup dried papaya, cut into small pieces
• 3/4 cup natural sliced almonds

-----------------------------------

Matcha Tea: Matcha is made from green tea leaves that have been finely milled into a silky, radiant green powder.  When you drink matcha you are benefiting from the entire green tea leaf, not just the brewed water from the leaf.  Matcha is considered amongst the highest quality green teas with one of most concentrated antioxidant contents.

Papaya: There is something otherworldly about papaya.  This 'fruit of the angels' not only has an exquisite taste and luminous colour, it is also packed with health building nutrients.  You can find dried papaya at health food stores.

Preheat oven to 375 F.

In a large bowl, whisk together butter, sugar and lemon zest.  Add in eggs and vanilla mixing to combine. 

In a separate bowl, combine flour, baking powder, matcha tea and loose green tea leaves.  Mix in papaya and sliced almond.

Add dry ingredients to wet, mixing thoroughly - you may find it easiest at this point to use your hands to work mixture into a dough.  The dough will be soft and you will begin to see the beautiful colour of the matcha coming through. On a lightly floured surface, divide dough into two balls.

Gently shape each dough ball into a log about 1 ½ inches thick and 7 inches long.  Place logs spaced apart on an ungreased baking sheet.  Press each log down to make it about ½ inch thick and 3 inches wide. 

Bake until puffed and lightly brown, about 18 minutes.  Cool 10 minutes then slide logs onto a work surface.

Using a long, sharp knife, cut each log crosswise into ¾-inch-thick slices.  Make each cut with a single swipe of the blade.  Don’t use a sawing motion, which will break the delicate biscuits.  It sounds more difficult than it is – the idea is to commit to the cut.

Return biscuits, cut side down on the baking sheet.  Bake 8 minutes.  Remove from oven and turn each biscuit over.  Bake until the biscotti are golden, another 8 minutes or so.  Transfer to wire racks to cool completely.

Makes about 2 dozen biscotti.

Photos by Trinity Nutrition