Matcha Almond Cookies
Overview
Bonus for matcha lovers, haha. Fresh matcha plus crispy almonds, wow~ The taste is not too good~ The recipe comes from Mengyue, and almonds are added. Because I don’t like it too sweet, I reduced some sugar.
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Ingredients
Steps
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Cut the butter into small pieces and add the powdered sugar after softening. Beat the butter with a whisk.
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Whip the butter until it is smooth and slightly white.
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Add the whole egg mixture in portions. (Mix each addition before adding the next one to prevent the oil and eggs from separating)
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The whipped butter is fluffy. At this point you can add almonds and turn it over together.
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Sift matcha powder and cake flour into a bowl. (Matcha powder and low-gluten flour must be sieved to prevent particles from being classified and difficult to stir evenly.) Reprint slightly.
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Use a spatula to cut and mix, and stir until there is no dry flour. Do not knead excessively
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Cover the mold with plastic wrap and put the mixed dough into the mold. Cover with plastic wrap and smooth the surface with your hands. Place in the refrigerator to chill for about 40 minutes. The biscuit base is ready to harden.
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Take out the frozen hard dough and use a knife to cut biscuits of about 0.4cm. I like it thinner, so it will be crispier. If you like it crisper, you can cut it slightly thicker, but remember to make it evenly thin.
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Arrange on a baking sheet lined with greaseproof paper. (Leave some space between the biscuits to prevent them from growing larger and sticking to each other during baking. I had two biscuits placed too tightly and later they stuck together.)
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Place the baking sheet into the middle rack of the preheated oven and heat to 180 degrees for about 15 minutes. (Adjust according to the temperature of your own oven.) Bake until the bottom edge is slightly brown.
