This shortbread is a combination of matcha for color and flavor and almonds which bring in a nutty crunch for texture. Topped with powdered sugar and sprinkles of sea salt, this shortbread makes a delicious treat to accompany your hot beverage on a cold autumn evening.
Total Time
50min
4.5
2 Ratings
Author: Duke Chops
Servings:
10
Ingredients
•
2
cups
All-Purpose Flour
or Whole Wheat Flour
•
2
Tbsp
Matcha Powder
•
1/4
tsp
Salt
•
1/2
cup
Almonds
•
1/2
cup
Brown Sugar
•
1
Eggland's Best Classic Egg
•
1
cup
Butter
, chilled
•
1
tsp
Vanilla Extract
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Once heated, toast the Almonds (1/2 cup) for 3-8 minutes.
3.
In a large bowl combine All-Purpose Flour (2 cups), Salt (1/4 tsp), Matcha Powder (2 Tbsp), and Brown Sugar (1/2 cup). Sift each ingredient as you add to reduce clumps.
4.
Cut the Butter (1 cup) into cubes and add to the flour mixture. Work with your hands to get a coarse meal consistency. At this point, chop the almonds and add them to the mixture, followed by the Eggland's Best Classic Egg (1) and Vanilla Extract (1 tsp).
5.
Gather the dough into a ball and transfer to a lightly floured flat surface. Press it flat and roll it out to a quarter-inch thickness.
6.
Lightly dust a cookie cutter with flour and cut out the desired shape. The flour prevents the dough from sticking to the cutter, giving you clean cuts throughout. Dust again after two cuts.
7.
Line a baking tray with parchment paper, place the shortbreads on it and bake for 15-20 minutes.
8.
Remove baking tray from oven and let the shortbreads rest on a cooling rack for 8-10 minutes or more. Munch on with sweet tea, coffee, or milk.
Author's Notes
Makes 10-12 servings.
Nutrition Per Serving
CALORIES
360
FAT
23.9 g
PROTEIN
5.0 g
CARBS
32.7 g
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