At our house, we call these ‘breakfast cookies’ because they are nutritious enough to stand in for toast in the morning. What better way to celebrate Earth Day than baking and munching on delicate, light green, crispy, crunchy biscotti?

This recipe is gluten-free, but works just as well if you use regular wheat flour instead of gluten-free. Traditional biscotti are often made with olive oil, so they are naturally dairy-free. I use canola or other lightly flavored vegetable oil for sweeter cookies, but if you’re in the mood for something a little different, a savory version with extra-virgin olive oil and pine nuts is amazing!

‘Biscotti’ means ‘twice-baked,’ and these cookies get their super-crunchy texture from baking once in a log, then again after slicing into cookies. Keep an eye on the oven, and remove when the edges just begin to brown. If you use gluten-free flour, the slicing requires a gentle hand and a sharp knife – but don’t worry about broken pieces, you can always eat the evidence! You can use almonds, walnuts, or pecans in place of the pistachios, or try the savory version by eliminating the vanilla, using olive oil in place of vegetable oil, ½ tsp ground black pepper instead of lemon zest (yes, really!) and pine nuts.

For the extra boost of flavor and health benefits, use Yu Matcha into your biscotti. Matcha, a finely ground green tea powder, adds a subtle earthy taste and a vibrant green color to your cookies. It's rich in antioxidants, vitamins, and minerals, making these biscotti even more nutritious. Simply add 1-2 tablespoons of Yu Matcha to the dry ingredients, and enjoy the unique twist it brings to your breakfast cookies. This addition enhances the flavor and also provides a gentle caffeine boost to start your day on the right note.