Matcha Cocoa Almond Cookies

Overview

The strong aroma of cocoa, the freshness of matcha ~ and the aroma of almonds complement each other. The sweetness of butter has a slight bitterness, which blends into a wonderful enjoyment on the tip of the tongue!

Tags

• baking
• afternoon tea
• almond flour
• butter
• cocoa powder
• corn starch
• egg yolk
• frosting
• low gluten flour
• sliced almonds

Ingredients

Steps

1. 1 All the ingredients, except for the egg yolk, which is enough to make two cookies (you only need one egg yolk for one serving), are all the same for one cookie. If you want to make matcha flavor, just replace 10 grams of cocoa powder with 8 grams of matcha powder, and the other ingredients remain unchanged.

   

2. 2 Butter softened at room temperature

   

3. 3 Add icing sugar and cocoa powder, stir with a hand mixer until there are no lumps

   

4. 4 Add one egg yolk and beat evenly, no need to beat

   

5. 5 Mix low-gluten flour and cornstarch and sift (cornstarch is used to make the cookies crispier, you can omit it if you like the cookies to be firmer)

   

6. 6 Sift almond flour (if there is no almond flour, you can replace it with the same amount of low-gluten flour, but it will not be as fragrant)

   

7. 7 Use a spatula to mix evenly until no dry powder can be seen. Do not over-mix, otherwise the dough will become chewy and not crispy

   

8. 8 Add almond slices and mix well

   

9. 9 Use a cookie cutter to shape the shape (if you don’t have one, you can shape it manually, the taste is the same, but not as neat) and then put it in the refrigerator to freeze for half an hour (Freeze! Freeze! Freeze!)

   

10. 10 It will be easy to cut after freezing for about half an hour, and cut into pieces of about 0.6cm

    

11. 11 The purpose of lining the baking sheet with tin foil is to prevent the bottom of the biscuits from being over-colored, which would make the bottom look unsightly

    

12. 12 Preheat the oven, set the upper heat to 160 degrees and the lower heat to 150 degrees, and bake the middle layer for 20 minutes. This temperature is just a reference. My oven is very powerful, especially the lower heat. You should adjust it according to the temperature of your oven. If the lower heat is too strong, you can set up an empty baking pan on the lower shelf of the baking pan like me, so that the baked cookies will be one color.

    

13. 13 The finished product ~ The biscuits are a bit soft just after baking, but they will become crispy as soon as they cool down. Store them in a sealed container and can keep them for about a week. (Be sure to let it cool before sealing, otherwise the steam will make the cookies wet again)

    

14. 14 Do you smell the fragrance~

    

15. 15 When baked, both sides will be the same color ~ very beautiful!

    

16. 16 Very fragrant and crispy!

    

17. 17 You can wrap it in a beautiful packaging bag and it’s great to give as a gift~