Preparation: 20 min
Cooking time: 25-30 min
Waiting time: 30 min
Portion: 15 biscuits
-Butter: 60 gr – at room temperature
-Sugar: 30 gr
-Almond powder: 15 gr or replace with 10 gr all purpose flour
-Egg yolk: 1
-All purpose flour: 80 gr
-Matcha powder: 5 gr
-White chocolate (or dark chocolate): 100 gr – melted
-Matcha powder: 1-2 gr (optional)
- Use the spatula to mix the butter at room temperature with the sugar.
- Add egg yolk to mixing bowl and mix well
- Add almond powder and mix until all the ingredients combine.
- Sieve matcha powder and all purpose flour in mixing bowl and mix well until we have a firm biscuit dough (around 225 gr)
- Place biscuit dough on a layer of plastic wrap, shape the dough with spatula to have a long cylinder dough.
- Wrap the dough up, roll several times to lengthen the dough. The required length is around 15-20 cm (it’s up to you anyway :D)
- Place the dough in freezer for 30-40 min
- Preheat the oven at 170 Celsius degree in 10-15 min.
- Unwrap the dough and use a knife to cut it into small slice (thickness around 0.7-1 cm).
- Place the slices on baking tray that lined the parchment sheet.
- Put the baking tray into oven and bake the dough at 170 Celcius degree in 25-30 min
- Take out the tray from oven and avoid moving the biscuits at first minutes (it will break easily). Leave the hot biscuits on tray for 5-10 min then put and chill it completely on rack
- Dip ½ chilled biscuit into melted white chocolate (optional)
- Sieve a thin layer of matcha powder on its surface. You can place the biscuits in fridge in 5 minutes to harden white chocolate coat.
Please note that chocolate coated biscuit should be served immediately to prevent the chocolate coat from melting.
- Reserve the biscuits in closed jar or tin box. Best used in 1-2 weeks.