# Fourth Baking Contest and is Love to Eat Festival# Matcha Almond Cakes
1.
Raw materials are reserved.
2.
After the butter has softened at room temperature, add granulated sugar.
3.
Whip evenly with a blender.
4.
Add vanilla extract and add egg liquid in portions.
5.
Use a blender to quickly beat until a uniform creamy paste.
6.
Sift in low-gluten flour, matcha powder and baking powder together.
7.
Mix it slightly with a rubber spatula, and then add the cooked almonds.
8.
Grab your hands to form a uniform dough. Place the dough on the plastic wrap and use it to form a rectangular parallelepiped with a diameter of 5 cm. Wrap it in plastic wrap and keep it in the refrigerator for more than three hours until it is set (it can also be frozen).
9.
Cut into slices about 0.5 cm thick with a knife.
10.
Arrange evenly into the baking tray. (Pay attention to leave a proper gap, the biscuits will expand during the baking process.)
11.
Preheat the oven, the upper heat is 180 degrees, and the lower heat is 160 degrees. (I use ACA/North American Electric GT400 household oven, please make appropriate adjustments according to your own oven.)
12.
Bake for about 20 minutes, (adjust the time appropriately according to the size and thickness of the biscuit), turn off the heat and simmer for 10 minutes at the remaining temperature.
