Matcha Biscotti using Homemade Sourdough Starter

• 50 grams Bread (strong) flour
• 50 grams Cake flour
• 25 grams Almond flour
• 25 grams Homemade sourdough starter
• 8 grams Matcha
• 30 grams Raw cane sugar
• 30 grams Soy milk
• 1 Egg (medium size)
• 40 grams Candied lemon peel
• 60 grams Mixed nuts
• 60 grams White chocolate

1. Put the ingredients in a food processor.
2. Process until blended.
3. Transfer to a bowl, add the ingredients, and use a spatula to fold the batter.
4. Add nuts of your choice plus chopped up chocolate and candied lemon peel, and fold in.
5. Form into a rectangular shape on a silicone baking pad, and leave overnight.
6. The next morning.
7. I left this in the vegetable compartment of the refrigerator for 14 hours.
8. Bake for 20 minutes at 355F/180C.
9. Cut into 1 cm slices when cool, turn the slices on their sides and bake at 320F/160C for 15-20 minutes.
10. Cool on a rack.

bread, flour, flour, starter, matcha, cane sugar, milk, egg, nuts, white chocolate

Taken from cookpad.com/us/recipes/146609-matcha-biscotti-using-homemade-sourdough-starter (may not work)