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Green Tea Walnut Biscotti

This recipe comes from: http://terryhopeless.wordpress.com

"Fans of all things green tea will love this crunchy, nut biscotti with a Hulk-like hue. The grassy-bitter matcha green tea and deeply toasted walnuts serve up a grown-up pairing of subtle and sophisticated flavors. Made with a little whole-grain pastry flour and chock full of Omega-3 rich walnuts and canola oil this can be a healthful treat served up along side with what else, more green tea!" --- Terry

Ingredients:

1/4 cup non dairy milk
4 teaspoons matcha green tea powder (use pure powdered match tea, not green tea flavored beverage mixes)
2 tablespoon ground flax seed
1/2 cup canola oil
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour (or 1 cup AP flour + 1/2 whole wheat pastry flour)
2 tablespoons cornstarch
1 teaspoons baking powder
1/4 teaspoon salt
4 oz walnuts halves (about 1 1/4 cups)

Directions:

Preheat oven to 350 degrees. Light grease or line with parchment paper a medium sized baking sheet.

In a large bowl pour non-dairy milk, add green tea powder and with a wire whisk beat till smooth and no lumps remain. Beat in ground flax seeds till smooth. Add canola oil, sugar and vanilla and beat till smooth.

Sift in flour, cornstarch, baking powder and salt. Stir to form a smooth dough, then knead in walnut halves, pushing any nuts that pop out back into the dough.

Form a log about 10 inches long by 4 inches, using a rubber spatula to even edges and flatten end sides of log. Bake for 30 minutes until log is puffed and firm. Some cracking is okay. Place baking sheet on a wire cooling rack, turn off oven and allow log to cool for at least 45 minutes. If any edges of the log are too browned gently trim off with a sharp heavy knife.

Preheat oven to 325 degrees. Very carefully slide log off of baking sheet onto a cutting board. With a sharp, heavy knife slice log into 1/2 inch thick slices, using one quick and firm motion, pressing down into log. Very gently move slices to baking sheet, standing slices on bottom edge if possible. Bake slices for 30 minutes. Slices should appear dry and nuts should be lightly toasted. Allow to cool 10 minutes on baking sheet then carefully move to wire cooling racks to complete cooling (warm cookies may be fragile). Store in loosely covered container.