These Matcha Green Tea Almond Shortbread Cookies are amazingly subtly in flavor, with a gentle crunchy exterior of toasted slivered almonds. A buttery, soft cookie with a sweet green tea essence that is so easy to make. Adapted from the Republic of Tea site recipe.
Beat together the butter and powdered sugar, until lightened in color, and fluffy in the bowl of your mixer. Add the egg yolk, and mix until combined.
Sift together the flour, salt and matcha into a medium mixing bowl, breaking up any clumps by pressing through the sieve if necessary. Whisk in the almond meal to combine.
Add the dry ingredients to the mixer bowl and mix thoroughly until combined.
Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and freeze for 40 minutes.
Preheat the oven to 350° F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet).
Unwrap the cookie dough log, and roll it in the crushed almonds, pressing down to ensure that the almonds sticks to the surface.
Using a very sharp knife, cut into 1/4-inch slices, and arrange on the baking sheet.
Bake the cookies for about 9 minutes. Allow cookies to cool slightly and move to a cooling rack. Makes 2 dozen.