Sunday, March 6, 2016

Matcha Almond Cookies


It's not often that I give myself a pat on the back, but these were just that good. The subtle flavor of green tea paired with sweet vanilla and almond is perfection. Serve these cookies with hot tea or coffee and have your friends begging for the recipe! You can find matcha (green tea powder) at most health food stores.

1. Preheat oven to 375. Line a large baking sheet with parchment paper. 
2. Sift the flour, almond flour, baking powder, salt and matcha powder in a large bowl. Set aside.



3. In a mixing bowl, beat the butter and 3/4 cup sugar until fluffy. Add the eggs and vanilla and beat on medium speed for 2 minutes. 



4. Gradually add the dry ingredients until just combined. Place the remaining 1/4 cup of sugar on a plate. Roll the dough into 2-inch balls and roll in the sugar; place on the prepared baking sheet 2 inches apart and top each with an almond. 




5. Bake cookies for 10-12 minutes, or until lightly golden. Cool on a wire rack; keep in an airtight container until ready to serve. 




Matcha Almond Cookies
Makes 16 cookies

All you need:
2 cups all-purpose flour
1 cup almond flour (or 1 cup finely ground blanched almonds)
1 teaspoon baking powder 
3/4 teaspoon salt
2 tablespoons matcha powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup raw (turbinado) sugar, plus 1/4 cup for coating
2 eggs
1 teaspoon vanilla extract
16 whole raw almonds

All you do:
1. Preheat oven to 375. Line a large baking sheet with parchment paper. 
2. Sift the flour, almond flour, baking powder, salt and matcha powder in a large bowl. Set aside.
3. In a mixing bowl, beat the butter and 3/4 cup sugar until fluffy. Add the eggs and vanilla and beat on medium speed for 2 minutes. 
4. Gradually add the dry ingredients until just combined. Place the remaining 1/4 cup of sugar on a plate. Roll the dough into 2-inch balls and roll in the sugar; place on the prepared baking sheet 2 inches apart and top each with an almond. 
5. Bake cookies for 10-12 minutes, or until lightly golden. Cool on a wire rack; keep in an airtight container until ready to serve. 
 

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