Matcha Linzer Cookies

🧂 Ingredients

• 115 g white chocolate

  roughly chopped
• 60 g heavy cream
• 1 teaspoon matcha powder

  culinary grade
• 225 g unsalted butter
• 135 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100 g almond flour
• 380 g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• powdered sugar or matcha powder

  for dusting

Instructions

• 1 Measure out white chocolate into a small bowl.
• 2 In a small saucepan, heat the heavy cream on low heat. Add in matcha powder and
  whisk until no lumps remain.
• 3 When bubbles start forming on surface of the cream, pour over white chocolate
  and let sit for 2 minutes.
• 4 Stir until all chocolate is melted and no lumps remain.
• 5 Chill ganache in fridge for at least 1 hour or until it thickens enough to be
  spreadable.
• 6 In a medium bowl, combine flour, baking powder, almond flour, and salt.
• 7 In a large bowl, beat the butter and sugar with an electric mixer at medium-high
  speed until light and creamy.
• 8 Add in eggs and vanilla extract and mix until smooth.
• 9 Add in flour mixture and stir until combined.
• 10 Turn dough out onto a large piece of plastic wrap and divide dough in half.
• 11 Press each half into a flattened disc, wrap in plastic wrap, and refrigerate for
  at least 2 hours or overnight.
• 12 Preheat oven to 350F and line two baking sheets with parchment paper.
• 13 On a floured surface, roll one disc of dough to ⅛ inch (3mm) thick.
• 14 Using a 3-inch round cookie cutter, cut out the bottom cookies from the dough.
• 15 Carefully transfer cookies to a prepared baking sheet. Re-roll the scraps and
  repeat.
• 16 Bake bottom cookies for 10 minutes until the edges are lightly browned. Let cool
  on a wire rack.
• 17 Roll out the other disc of dough to ⅛ inch (3mm) thick.
• 18 Using a 3-inch round cookie cutter, cut out the top cookies from the dough.
• 19 Transfer cookies to the other baking sheet. Re-roll scraps and repeat.
• 20 With a mini cookie cutter in the shape of your choice, cut out the middle of
  each cookie round.
• 21 Lift up the cut out with a toothpick and add to the empty space on baking sheet
  or re-roll as a scrap.
• 22 Bake the top cookies for 9 minutes until edges are lightly browned. Let cool on
  a wire rack.
• 23 Invert the bottom cookies and spread 1 teaspoon of matcha ganache without going
  all the way to the edges.
• 24 With a sieve, dust the top cookies with powdered sugar or matcha powder.
• 25 Sandwich a matching top and bottom cookie together and press together gently.

Nutrition Info