Ingredients:
4.25 oz flour
2 oz toasted almond meal
1 TBS matcha powder
1/2 tsp sea salt
4.5 oz unsalted butter – room temp
2.5 oz powder sugar
1egg yolks
1 oz chopped candied yuzu peel
Instructions:
Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, matcha and almond flour.
In bowl of a stand mixer (or medium bowl with hand mixer) beat butter and sugar until light and fluffy. Add egg yolk and beat to incorporate. Pour flour mixture into butter mixture and beat on low until just incorporated. Mix in yuzu peel.
Form dough into two disks and refrigerate overnight. Roll dough between 2 sheets of parchment to approximately ¼” thickness and cut with desired cookie cutter (we used a 1.5” flower cutter). Place cookies at least 1" apart on prepared cookie sheet. Freeze sheet while oven preheats to 350 degrees.
Bake one sheet at a time for about 9-10 minutes until very lightly brown around bottom edges. Allow to cool completely on bakings sheet before storing in an air tight container for up to 2 weeks.
Makes about 3 dozen 1.5" cookies
