Matcha almond cookies
2024-11-13 14:59:21 660
The benefits of matcha control, haha. Fresh matcha with crispy almonds, wow~The taste is not too great~The recipe comes from Mengyue, and I also added almonds because I don't like it too sweet, so I reduced some sugar.
Details of ingredients
Technique
Steps to make Matcha almond cookies
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1. Cut butter into small pieces, soften them, and add powdered sugar. Use an egg beater to beat the butter.![]()
2. Whip until the butter is smooth and slightly white.![]()
3. Add whole egg mixture in portions. (Mix and blend each time before adding again to prevent separation of oil and egg)![]()
4. The whipped butter is in a fluffy state. At this point, you can add almonds and replicate together.![]()
5. Sift matcha powder and low gluten flour into a bowl. (Matcha powder and low gluten powder must be sieved to prevent particles from being difficult to mix evenly.) Slightly reprint.![]()
6. Cut and mix with a scraper until there is no dry flour. Do not knead excessively![]()
7. Spread plastic wrap on the mold and put the mixed dough into the mold. Cover with plastic wrap and smooth the surface by hand. Freeze in the refrigerator for about 40 minutes. The cookie dough will harden.![]()
8. Take out the frozen dough and use a knife to cut cookies that are about 0.4cm thick. I like thinner ones because they make it more crispy. If you like crispy ones, you can cut them slightly thicker. Remember to make sure all the thickness is even.![]()
9. Arrange them one by one in a baking tray lined with oil paper. (Leave some space between the cookies to prevent them from getting bigger and sticking to each other during baking. I placed two cookies too tightly together, but later they got stuck together.)![]()
10. Place the baking tray in the preheated middle layer of the oven and heat it up and down to 180 degrees Celsius for about 15 minutes. (Adjust according to the temperature of your own oven.) Bake until the bottom edge turns slightly yellow.
