The light texture with the rich, complex flavors of matcha and almond put this cookie into the “favorites” category of my recipe file.
The tin of matcha green tea powder in my pantry continually inspires ideas. The powder is easy to use and has a distinctive flavor. I’ve made mini matcha cheesecakes, matcha butter cookies, and even matcha flavored ice cream. At this time of year, Jack always requests Russian tea cakes. He has fond memories of these delightful cookies tied to both Christmas and his grandmother. I thought I would create a recipe combining the texture and look of the traditional Russian snowballs with the inspiring flavor of matcha. This recipe is not shy on flavor. The small cookies give two bites with the pow of almond and the zip of matcha.
Almond Matcha Snowball Cookies
- 1 cup unsalted butter, melted
- 3 tsp water
- 1 tsp vanilla extract
- 3 tsp almond extract
- 1 egg, beaten
- 1 tbsp matcha tea powder
- 1 1/2 cups powdered sugar
- 2 cups all purpose flour
- 1 cup sliced almonds
- 1/2 cup powdered sugar, for rolling
- Mix butter, water, egg and extracts together in a small bowl.
- Sift together matcha tea powder, powdered sugar and flour in large bowl.
- Stir almonds into flour mixture.
- Stir butter mixture into flour mixture. Mix until dough forms. Add additional water if mixture is dry.
- Let dough chill for 30 minutes in refrigerator.
- Line baking sheet with parchment paper. Preheat oven to 325 degrees F (160 degrees C).
- Using a cookie scoop or a tablespoon, scoop out dough and shape into balls.
- Bake on baking sheet for 20 minutes. Cookies should be lightly browned on the edges when done.
- Cool completely on a wire rack.
- Roll cooled cookies in powdered sugar.
- Store at room temperature in an air tight container.
Makes 48 cookies.