Sesame Matcha Biscotti

I was really in the mood for green tea and I wanted to make something delicious to go with it. I looked in my pantry and found sesame seeds, almonds, ginger root, and chocolate chips.

I adapted a recipe I found on Nancy H. Elliott's blog.
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Sesame Matcha Biscotti
Makes about 3 dozen biscotti

1/3 cup slivered, blanched almonds
1 teaspoon sesame seeds, plus 1/2 cup for garnish
2 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
2 tablespoons matcha
¼ teaspoon salt
3 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon freshly grated ginger root
1 large egg white, lightly beaten
2 tablespoons sanding sugar mixed with ½ teaspoon ground ginger
1 cup dark or semi-sweet chocolate, chips or chopped
1/4 cup heavy cream

Preheat oven to 350°.

Coarsely chop the almonds and sesame seeds. Whisk together the flour, sugar, baking powder, matcha, almonds, sesame seeds and salt. In the bowl of a stand mixer, combine the eggs, butter, vanilla and fresh ginger. Add the flour mixture to the wet ingredients and mix to combine.

Turn the dough out onto a lightly floured surface. Knead gently 4 or 5 times. Divide dough in half and shape into 2 12-inch logs. Slightly flatten the tops. Place on parchment or silpat lines baking sheet. Brush lightly with beaten egg white. Dust generously with ginger sugar. Bake for 25 to 30 minutes. Cool enough to handle.

Reduce oven to 275°. Cut logs into 1/2 inch slices. Lay cookies cut side down on baking sheet a bake for 15 minutes. Using tongs, flip biscotti and bake for another 15 to 20 minutes.

Using a microwave on low heat or a double boiler, melt the chocolate and the heavy cream together. Dip one end of each biscotti into the chocolate. Then dip just the tip in sesame seeds. Cool till chocolate sets.
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These biscotti paired really well with a good cup of hot green tea. They were super easy and really tasty!