Green tea cookies with almonds that are both buttery and crumbly in texture. Matcha biscuits can be made by anyone with this simple recipe!
Everyone can make these super-easy matcha biscuits.
After posting the Matcha Roll recipe, many readers requested that I share more green tea (matcha) recipes.
Particularly among fans of Japanese cuisine, the use of matcha in baking has grown in popularity.
Matcha is one of my favorite ingredients because of the subtle nuances it adds to various desserts, such as ice cream, rolls, and, in this case, cookies.
So, if you’re in the mood to bake cookies and want to add a little something extra, I definitely recommend adding matcha to your recipe.
With just a tsp of the mysterious green powder, your cookies will take on an entirely new flavor and texture.
Almond pieces were a welcome addition to my matcha cookie recipe.
The final product is two dozen beautifully cooked green-colored matcha cookies that are buttery, flaky, and crunchy with the addition of almonds.
On a hot summer day, serve them with a scoop of matcha ice cream for a refreshing treat.
Do you ever bake with matcha?
You may contact me if this is the case.
If you have any Matcha savory recipes to share, please do so in the comments section below.
Thank you very much!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 76 calories.
- 1/2 cup packed powdered sugar
- 1 tablespoon matcha powder
- 1/8 teaspoon salt
- 1/3 cup sliced almonds, lightly chopped
- 1 cup all-purpose flour
- 1/2 cup softened unsalted butter
- All-purpose flour, baking powder, and salt should be sifted together.
- Cream the butter and powdered sugar until light and fluffy using an electric mixer set to medium speed.
- Reduce the speed of the mixer. Incorporate 1 tablespoon of the sifted ingredients into the dough until it forms into a ball.
- In three separate batches, add the sliced almonds and immediately stop the mixer.
- Place the dough on a 22-inch-long piece of plastic wrap. Make a 1 1/2-inch-thick log out of the dough.
- Freeze the log for 30 minutes by wrapping it with plastic wrap.
- The oven should be preheated to 325°F (162°C). Line two baking pans with parchment paper.
- You can now defrost the dough. Each piece of dough should be 1/4-inch thick and sliced with a sharp knife. Cookie dough should be placed 2 inches apart on the baking pan.
- The middle rack should be used for baking for 14-16 minutes. Remove the cookies from the oven and place them on a wire rack to cool completely.
- Remove the salt from the ingredients if you’re using a salted butter stick. 2. Japanese grocery stores carry high-quality matcha powder. Please use the conversion tool to convert from imperial to metric measurements.