Matcha Almond Cookies

Soak the almonds in rum for at least 30 minutes.

Beat the room temperature butter and sugar until the sugar dissolves halfway. Add room temperature eggs, flour, baking powder, and knead the dough.

Add the soaked almonds into the mixture.

Divide the mixture into several portions and shape them into 4-5 cm diameter loafs (sausages).

Wrap the loafs in parchment paper and place them in the freezer until they firm up (approximately 1-2 hours).

Cut the frozen loafs into slices about 7 mm thick using a sharp, thin knife.

Arrange the cookies on a baking sheet lined with parchment paper and bake at 180°C for approximately 8 minutes.

If you didn't eat all the warm cookies at once, store them in uncovered containers.

P.S. You can keep the frozen loafs in the freezer for up to a year, and slice and bake them as desired 😊