These shortbread-like cookies embody the fresh flavor of matcha powder and the lovely crunch of sliced almonds. Note that the dough needs to chill for at least an hour prior to baking. Different green teas will produce different results in taste and tint; look for a sweet matcha variety to use here.
In a small bowl, sift together the flour, matcha powder, and salt. Set aside.
In a large bowl, cream the butter, vanilla extract, and powdered sugar until it becomes light and fluffy.
Slowly add in the flour mixture until dough is formed. Stir in the almonds.
Stretch out a long piece of plastic wrap. Place dough in the middle to form a 1 1/2 inch log, then wrap well with the plastic. Repeat again so that all of the dough is in logs. Place them in the fridge to chill for at least an hour, or a day or two.
Pre-heat oven at 325-degrees. Line a baking sheet with parchment paper.
Use a sharp knife to slice the dough into 1/4-inch thick rounds. If the dough crumbles, compress it to reshape. Arrange cookies about 2 inches apart on the pan.
Bake for 14 to 16 minutes; set cookies on wire rack to completely cool. Store in a sealed container.
OM NOM NOM!