Preheat oven to 350 degrees F (180 degrees C).
Once heated, toast the Almonds (1/2 cup) for 3-8 minutes.
In a large bowl combine All-Purpose Flour (2 cup), Salt (1/4 teaspoon), Matcha Powder (2 tablespoon), and Brown Sugar (1/2 cup). Sift each ingredient as you add to reduce clumps.
Cut the Butter (16 tablespoon) 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 Egg (1) and Vanilla Extract (1 teaspoon).
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.
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.
Line a baking tray with parchment paper, place the shortbreads on it and bake for 15-20 minutes.
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.