22a
Green Tea Biscuit YIELD: one half-sheet pan
60g cake flour 15g matcha 150g white chocolate couverture, melted 120g unsalted butter, softened 75g pasteurized egg yolks 25g trimoline zest of 1lemon, finely grated 125g egg whites 65g granulated sugar
1. Sift cake flour with matcha and reserve. Thoroughly incorporate butter into melted chocolate. Stir in egg yolks, trimoline, and lemon zest. 2. Meanwhile, begin whipping egg whites, gradually adding sugar, to soft peaks. 3. Fold in sifted cake flour, followed by white chocolate base. Transfer into a prepared half sheet pan. 4. Bake at 325ยบF for 10 to 13 minutes. Allow to cool, store wrapped under refrigeration.
Michael Laiskonis Workbook www.mlaiskonis.com January 2009