Almond Matcha Biscotti with Chocolate Chips

Preheat oven to 350 F.

In a large mixing bowl whisk together all of the dry ingredients (flour through salt). Set aside.

In a separate large bowl whisk together the egg, egg whites, yogurt, melted butter, milk, and almond extract. Gradually add the dry ingredients into the wet ingredients and mix until everything is combined. Fold in the almonds and chocolate chips.

Pour the dough out onto a baking sheet lined with a Silpat or parchment paper. Form the dough into a log that is approximately 12 inches long. Sprinkle the top of the dough with turbinado sugar.

Place the tray of biscotti dough in the oven on the middle rack and bake for 22-25 minutes until light brown and firm. Remove from the oven and let it rest for 10 minutes.

Slice the log into 12 pieces and lay them cut side down on the baking sheet. Place them back in the oven and bake for another 10 minutes. Remove from the oven and flip them over to the other side. Bake for 10 more minutes.

Remove pan from oven. Cool the biscotti on a wire rack.

Inspired by a recipe for Green Tea Biscotti on Adrianna’s blog A Cozy Kitchen.