Mix 40g canola oil, 50g sugar, and 1 egg in a bowl.

Whisk until the sugar dissolves, but avoid creating foam in the egg mixture.

Sift 160g whole wheat flour into the mixture.

Sift 15g green tea powder and 2g baking powder into the mixture.

Mix with a spatula, then knead the dough by hand until combined.

Add 40g mixed nuts and incorporate them into the dough.

Shape the dough into a loaf about 3.5cm high.

Bake in a preheated oven at 180°C for 20 minutes.

Let the biscotti cool completely after the first bake.

Slice the biscotti into pieces and place them back on the baking tray.

Bake at 160°C for 10 minutes, flip, and bake for another 10 minutes.