100 grams (7 tablespoons) good-quality butter, softened (I use semi-salted butter; if you use unsalted, add 1/4 teaspoon sea salt)
50 grams (6 tablespoons) confectioner's sugar
1 egg yolk
90 grams (3/4 cup) flour
40 grams (6 tablespoons) finely ground almonds (a.k.a. almond meal or poudre d'amande; look for it at natural food stores)
2 teaspoons matcha (green tea powder)
2 tablespoons sugar, preferably an unrefined cane sugar in coarse crystals, such as turbinado or demerara
Yields about 20 cookies.
In a medium mixing-bowl, cream together the butter and confectioner's sugar with a spatula. Add the egg yolk and mix it in thoroughly.
In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lump. Add to the first bowl and stir it in until the mixture comes together to form a ball; don't overwork the dough. Roll it into a log with a circular or square** section, about 4-cm (1 1/2-inch) in width. Wrap in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).
Preheat the oven to 180° C (360° F) and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit into the sugar if necessary. Using a sharp knife, cut the log into 1-cm (2/5-inch) slices and arrange on the prepared baking sheet; the cookies will spread just a touch.
Slip into the oven and bake for 12 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.
** To form a log with a square section, start by forming a regular log with a round section. Place it on a work surface, and press down on it with a small cutting-board to just flatten the top and bottom. Roll it by a quarter of a turn, and repeat to get two more flat sides.
Recipe: Chocolate & Zucchini Blog
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