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Matcha & Chocolate Almond Biscotti | 抹茶·巧克力杏仁薄脆餅


English and Chinese recipes down below. 中英文食譜在下方。

Matcha & Chocolate Almond Biscotti




1. Sift the plain flour, self-raising flour and matcha powder together.

2. Crack the eggs into another bowl, add the sugar and whisk.

3. Add the flour into the egg mixture and whisk together. Once well combined, mix in the almonds.

4. Pour the mixture into a baking paper lined baking tray and bake at 180°C for 45 minutes.

5. After taking the Almond Biscotti out of the oven, remove from the baking tray and put on a rack to cool before placing it into the fridge overnight.

Note: The Almond Biscotti will feel hard to the touch after baking!

6. The next day, slice the Almond Biscotti into thin slices.

Note: Putting the Almond Biscotti into the fridge overnight, will allow it to harden and be easier to slice.

7. Lay the Almond Biscotti slices onto a baking paper lined baking tray and bake at 150°C for 15 minutes using fan force. Flip the Almond Biscotti halfway.

Note: Baking times will be shortened as more and more trays go into the oven. This is because the oven is already hot.

Note: The Almond Biscotti will become crunchy after it cools!

8. Serve!






1. 把普通麵粉,自發粉喝抹茶粉篩在一起。

2. 在另一盤子裡,放入雞蛋和糖然後攪拌。

3. 把篩過的麵粉倒入蛋糊內,攪拌均勻。攪拌均勻後,倒入杏仁,再攪拌。

4. 把蛋糊倒入以舖好油紙的小焗盤內,然後放入烤箱裡,上下火180°C,45分鐘。

5. 烤好後,拿出來,去掉蛋糕盤,冷卻,然後放入冰箱裡過夜。


6. 第二天, 切成薄片。


7. 一片片的餅放到以舖好油紙的烤盤上,然後用150°C風扇烤!烤到一半的時候,翻面。


提示: 薄脆餅完全冷卻後才會脆!

8. 泡好茶,好好享受杏仁脆餅吧!


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