These little round matcha cookies have a light, crisp texture and a delicate, crumbly bite. Made without eggs, they are enriched with almond flour for a subtle nutty flavor and a satisfying texture.
- 70 g unsalted butter
- 40 g cake flour
- 40 g cornstarch
- 3 g matcha powder
- 45 g almond flour
- 35 g powdered sugar
- Powdered sugar, as needed for dusting
Instructions
Preparation
Bring the butter to room temperature.
Combine the cake flour, cornstarch, matcha powder, almond flour, and powdered sugar, then sift them together.
Preheat the oven to 160°C (320°F).
1. Mix the Dough
Soften the butter with a rubber spatula until smooth.
Add the sifted dry ingredients and gently mix until the mixture becomes crumbly.
2. Bring the Dough Together
Continue mixing, pressing the dough gently, until smooth.
3. Shape the Cookies
Divide the dough into small portions of about 10 g each, then shape each portion into a small ball.
4. Bake
Place the cookies on a baking sheet lined with parchment paper, leaving some space between each one. Bake in the preheated oven at 160°C (320°F) for about 18 minutes.
5. Cool and Dust
Transfer the cookies to a wire rack and let them cool completely. Dust generously with powdered sugar using a fine-mesh sieve.
The baking time may vary slightly depending on your oven.
Allow the cookies to cool completely before dusting with powdered sugar.