This recipe is an adaptation of the ricciarelli cookie from Siena, Italy -- enhanced with the evergreen colour and earthy flavour of matcha. Tender and soft, the whipped egg whites lend to the cookie’s extremely chewy texture that makes it quite addictive.
Note: Rest the batter to allow the ingredients to fully absorb. This will also ensure that your cookies will retain their shape after baking.
Method
Almond Matcha Cookies 9 Steps
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Step 1
In a medium bowl, mix the almond flour and matcha powder until fully combined. Set aside.
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Step 2
In the bowl of a stand mixer fitted with the whisk attachment, whip together the egg whites and salt on medium speed until frothy.
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Step 3
Gradually add the sugar while continuing to whip until the mixture holds stiff peaks. This will take about 12 minutes.
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Step 4
Fold in the almond-matcha mixture in three additions until you have a uniform batter. Cover and refrigerate for at least 2 hours or overnight.
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Step 5
When ready to bake, preheat oven to 350°F.
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Step 6
Line a baking tray with parchment paper or a non-stick liner dusted with half the amount of confectioners’ sugar.
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Step 7
Using a small cookie scoop, take a portion of the batter, firmly packed, and arrange onto the baking tray. Alternatively, shape cookies into small balls or ovals with damp hands and coat them in confectioners’ sugar. Bake for 12 to 14 minutes.
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Step 8
Remove from the oven and transfer cookies to a wire rack to cool.
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Step 9
If cookies have not been coated, finish them with a dusting of confectioners’ sugar and matcha powder, as desired.
Tags:
Toronto Recipes
Ricciarelli
Matcha Cookies
Almond Matcha Cookies
