Ingredients

• 1 ¾ cups Unbleached White Organic All-Purpose Flour (219 g)
• ½ tsp Baking Powder
• ½ tsp Kosher Salt
• 8 Tbsp unsalted Butter, room temperature (113 g)
• ¾ cup Sugar (150 g)
• 1 Egg, room temperature (50 g)
• ½ tsp Almond Extract
• 2 tsp Matcha Powder

Instructions

1. Weigh flour and sift it into a large bowl. Whisk in baking powder and salt.
2. Place butter and sugar in the bowl of a stand mixer. Mix on medium low until combined and creamy. Scrape the bottom of the bowl.
3. Add egg and almond extract and beat on medium speed until fully incorporated.
4. Add dry ingredients and mix on low speed until thoroughly combined and the dough starts to form a ball. The dough will weigh 530 grams.
5. Weigh out 280 grams of the dough and set aside in a small bowl. This dough is your almond dough.
6. Sprinkle matcha powder over the remaining dough in the mixer and beat on medium speed until fully incorporated.
7. Tear off four pieces of wax paper, each about 14 inches long. Place almond dough on one piece and shape it into a square with your hands. Cover with another piece of wax paper.
8. With a rolling pin over the paper, roll out to ⅛-inch thickness, about a 9 by 9 ½-inch square. Trim any pieces that exceed these dimensions and add to the corners to square. Set aside and repeat with matcha dough.
9. Stack the two pieces of dough (each still sandwiched between the two pieces of wax paper) on top of a board or baking sheet and refrigerate for 20 minutes to make it easier to handle and stack.
10. Remove from the refrigerator. Lay almond dough on a work surface and remove the top piece of wax paper only. Remove the top layer of wax paper from matcha dough and use the other piece of wax paper to invert on top of the almond dough, lining up the edges as evenly as possible. Trim edges with a sharp knife to even them up.
11. Use the wax paper under the almond dough to help roll doughs into a cylinder. Trim ends straight. Wrap in wax paper and twist the ends to close.
12. Chill for 60–90 minutes. Preheat oven to 350°F before removing the dough from the refrigerator. Line one or two half baking sheets with parchment paper.
13. Unwrap dough and place on a cutting board. Cut into ¼-inch slices. Place the slices 1 inch apart on the prepared baking sheets.
14. Bake for 8–10 minutes, until the bottom edges of the cookies are barely light brown. Cookies should have crispy edges and soft centers. Refrigerate any sliced dough until ready to bake.
15. Remove cookies from the oven, let them sit on the baking sheet for about 2 minutes, then remove to a wire cooling rack to cool completely. If using only one baking sheet, let cool completely before baking the next batch of cookies.

1. These cookies can be stored in an airtight container for up to 1 week.