1. Prepare the ingredients and weigh them according to the amount.
2. After the butter has softened at room temperature, add powdered sugar three times, whit it slightly white and fluffy.
3. Slowly add the whipped cream in portions, stirring well each time.
4. Add almond flour and a pinch of salt, and mix well.
5. Sift the low-gluten flour and matcha powder.
6. Stir evenly with a spatula until the matcha powder is thoroughly integrated.
7. Use the piping nozzle to squeeze out the ring.
8. Preheat the oven to 150 degrees and put it in the oven for 15 minutes. Because the matcha is easy to change color, you can watch it a little. If there is a tendency to change color, cover it with a layer of tin foil.
9. Dip with melted white chocolate.
10. Sprinkle with sugar beads and cranberries to decorate.