1 3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1 1/4 tablespoon matcha powder
1/8 teaspoon Kosher salt
2 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1/4 cup slivered almonds
1 egg white
1 tablespoon turbinado sugar
Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, matcha, and salt.
In another medium bowl, beat the eggs, melted butter, and vanilla. Add the flour mixture, in a few batches, stirring after each batch until the dough comes together. Dough should be moist. Stir in almonds.
Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times. (Note: I had to knead it in order for all the flour to properly combine.)
With floured hands, roll the dough into a log approximately 12 inches long, flattening the top slightly. Using a pastry brush, brush the tops of the log with the egg white then generously sprinkle with the turbinado sugar.
Transfer the log to the baking sheet. Bake until lightly browned and firm to the touch, about 22 to 25 minutes. Remove the logs from oven and let stand until cool enough to handle.
Reduce the oven temperature to 275°F. Transfer the cooled logs to a cutting board and slice them on the diagonal into 1/2-inch thick slices using a serrated knife. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes. Cool the biscotti on wire rack.
Yields about 12 biscotti