A twist to Chef Keiko's Almond Snow Ball recipe!
My 2013 CNY bake specially for green tea lover...
Recipe adapted and modified from Chef Keiko's book - Okashi
15g Green tea powder
120g Butter (soften)
50g Icing sugar
50g Ground almonds
1/2tsp Vanilla extract
Snow or icing sugar for dusting (prefer snow powder, not so sweet)
Preheat oven at 160 deg c. Sift flour & green tea powder once. Line tray with parchment paper
1. Beat butter, sugar, salt and vanilla until softened (no need to be fluffy). Fold flour and almond into butter mixture using a spatular. Chill dough in refrigerator for about 20mins.
3. Roll dough into small balls (about 8g each) and place them on a baking sheet. Place the rolled balls in alternating rows to ensure good distribution of heat for even baking.
4. Bake cookies for 20mins, then remove from heat and leave to cool on a wire rack.
5. Once cooled, dust cookies with snow/icing sugar and store in airtight container to keep them crisp.