Matcha Almond Cookies

Matcha Almond Cookies

1. Cut the butter into small pieces and add powdered sugar after softening. Beat the butter with a whisk.

2. Beat until the butter is smooth and slightly whitish.

3. Add whole egg liquid in portions. (After each addition, stir and fuse and then add the next time to prevent oil and egg separation)

4. The whipped butter is fluffy. At this time, you can add almonds and make a copy together.

5. Sift the matcha powder and low-gluten flour into a bowl. (Matcha powder and low-gluten powder must be sieved to prevent the classified particles from being difficult to mix evenly.) Slightly reproduce the version.

6. Cut and mix with a spatula, and mix until there is no dry flour. Don't knead excessively

7. Cover the mold with plastic wrap, and put the mixed dough into the mold. Cover with plastic wrap and smooth the surface by hand. Put it in the refrigerator and freeze for about 40 minutes. Just harden the biscuit base.

8. Take out the frozen hard dough and cut the biscuits about 0.4cm with a knife. I like thinner ones, which are more crispy. If you like crisper ones, you can cut them a little bit thicker. Remember to be evenly thin.

9. Arrange them in a baking tray lined with greased paper. (Leave a certain space between the biscuits to prevent them from becoming larger and sticking to each other during baking. I have two biscuits placed too tightly, and later they got together.)

10. Put the baking pan into the middle of the preheated oven and heat it up and down at 180 degrees for about 15 minutes. (Adjust according to the temperature of your own oven.) Bake until the bottom edge is slightly yellow.