Our friend An of @av__patisserie created the sweetest holiday cookie recipe for us, featuring her favorite Golde superfood – Pure Matcha. Here's how to make it:
Matcha Almond Shortbread with White Chocolate Wreath
Makes 12-14 cookies
*Contains dairy, nuts (almonds) and gluten
Ingredients:
- 70 g all-purpose flour
- 50 g almond flour
- 80 g tapioca flour
- 50 g powdered sugar
- ¼ tsp salt (1 g)
- ¼ tsp baking powder (1 g)
- 10 g Pure Matcha powder (plus extra for dusting on top of white chocolate wreaths)
- 1 stick of butter (½ cup) at room temperature
- 2 egg yolks
- 1 tsp almond extract
- 200 g white chocolate chips
- 2 tbsp almond butter
How-to:
Matcha Almond Shortbread
- Sift together all-purpose flour, almond flour, powdered sugar, salt, baking powder, and matcha powder into a stand mixer with a paddle attachment. Mix until just combined.
- Add in butter, combine until a sandy mixture forms. Then add in the egg yolks and almond extract. Mix until just combined.
- Transfer from the mixer onto a piece of plastic wrap. Wrap into a disk and let rest in the fridge for 30 min.
- After the dough has rested, preheat your oven to 350 degrees. Roll out the dough disk into a ¼” slab, and cut into 2”-3” circles. Flash freeze them for 20 min before baking to ensure they hold their shape. Bake for 12-15 min until edges have just begun to brown.
- Let the cookies cool to room temperature on a wire rack.
White Chocolate Wreaths
- While the cookies are cooling, melt the white chocolate chips using a double boiler. Add 1” of water to a saucepan and place a heat-safe bowl over it, turn the stove to low-medium. Add the white chocolate chips and mix occasionally with a heat-safe spatula. After the white chocolate melts, pour the chocolate into a pastry bag. Twist the top to create a seal and clip it so white chocolate won’t pour out. Turn the pastry bag upside down and snip off the tip, creating about a ¼” hole. Set aside.
- Prep two large pieces of parchment paper, around the same size as your baking sheet. Fill a small sieve with matcha powder, set aside. Lay one of the parchment paper sheets flat and pipe mounds of white chocolate in rows. Try to pipe the mounds 1” smaller than your cookie. Ex: If your cookie cutter is 2” round, try to pipe 1” round mounds.
- After you finish piping the mounds, quickly tap matcha onto all of them. Then place the second piece of parchment paper directly on top of the mounds. Using a small flat bottomed object (like a tea light or small measuring cup), gently press each mound and smooth it out in a circular motion. Proceed to smoothing out all the other mounds. Slide the parchment paper and matcha wreath sandwich onto a baking sheet and refrigerate for 30 min.
Assembly
Top each cookie with a tiny dollop of warm white chocolate, and affix a white chocolate wreath on top of the cookie. Enjoy!
