Soft matcha tea and pistachio biscuits are similar to soft amaretti biscuits, but with a slight Japanese twist by using matcha tea (thank you PureChimp matcha tea for supplying your matcha supertea).
160 grams plain flour
20 grams pistachios
5 grams almonds
1/2 teaspoon almond extract
80 grams sugar
1 egg white
4 tablespoons vegetable oil
6 tablespoons water
1/2 teaspoon baking powder
small pinch of salt
3 teaspoons matcha tea
Mix the dry ingredients together (flour, baking powder, matcha, salt) and in a separate bowl grind the pistachios and almonds with the sugar until quite powdery (it should take about 5 minutes). Add the ground nuts to the dry ingredients, then the wet ingredients (almond extract, oil and water).
If the mixture is too dry add a little water – you are aiming for a soft putty consistency. Mix well with your hands and shape the mixture into tiny golf balls or smaller: the biscuits will rise and expand sideways in the oven so plan accordingly.
Prepare a baking tray by lining it with baking paper, lightly oil it and place the biscuit balls on the baking paper. Rest for at least half an hour in the fridge or, if you don’t have space, in a cool corner of the kitchen.
Pre-heat the oven at 180 degrees Celsius. Bake the biscuits for 15 minutes for soft biscuits – if you prefer a crunchier finish leave them in the oven for an extra 3 minutes.
If you like, you can stick two biscuits together to form a sandwich using chocolate spread. You can use your imagination, and for example melt some white chocolate, add a sprinking of matcha tea, and use it to glue two biscuits together. The possibilities are endless!