These wonderfully chewy cookies are by Haley Landa of GoodSide Pastry House. They are gluten free and get their festive hue from matcha — dried green tea leaves that have been ground to a fine powder. The matcha adds a grassy, nutty flavour to this classic, bittersweet Italian bake.
Makes 15 cookies
- 235 g (2 cups) almond flour
- 6 g (1 Tbsp) matcha powder, sifted
- 7 g (¼ tsp) kosher salt
- 200 g (1½ cups) granulated sugar, plus additional for rolling
- 90 g (3 large) egg whites
- Icing sugar for rolling, as needed
Preheat oven to 325°F and line two baking sheets with parchment.
In a large bowl, combine the almond flour, matcha powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whip the sugar and egg whites on high speed to a medium peak.
Remove bowl from mixer and, using a spatula, gently fold in the dry ingredients. Mix just until evenly combined.
Pour about ¼ cup granulated sugar into a shallow bowl and another ¼ cup icing sugar into a separate shallow bowl; note that you might need to add more.
If you have a digital scale, gently form balls of dough weighing 35 g each. Alternatively, use a large (size 20) cookie scoop.
Roll each ball in a bowl of granulated sugar, then roll again in another bowl with icing sugar, then place on lined baking sheets. Squish down slightly and bake immediately, for 23 to 26 minutes or until set and just starting to turn golden on the edges.