rainy day baking: almond green tea cookies

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Simple. Gluten-free. Easy with only four ingredients! This was perfect for today’s lazy, rainy day Sunday afternoon.

Almond Green Tea Cookies, G/F (modified slightly from BeyondBoulder)


1) 115 grams unsalted butter (4 ounces, 1/2 cup)

2) 50 grams powdered sugar (1/2 cup)

3) 1 teaspoon matcha green tea powder

4) 240 grams slivered almonds, divided into:

-60 grams coarsely chopped slivered almonds (about 1/3 cup + 2 Tablespoons)

-180 grams ground slivered almonds (about 1 cup + 2/3 cup)


Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat. Set aside. Grind 180 grams of the slivered almonds. Set aside. Coarsely chop the rest of the almonds. Set aside.

Cream the butter and powdered sugar in a bowl with a hand held mixer. Sift the matcha over the creamed butter and sugar. Blend until completely incorporated.

Fold in the almonds with a rubber spatula, starting with the coarsely chopped almonds, then the ground almonds.

Use a small ice cream scoop or tablespoon to form uniform scoops, arranging on baking sheet and leaving at least three inches between cookies.

Bake for about 12-14 minutes. Cookies will be slightly browned on the edges, but still soft. Leave on the baking sheet for at least 10 minutes before removing to a rack to cool completely. Makes about 20 cookies.


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