Sift 120g all-purpose flour and 7.5g Uji Matcha powder in a large bowl.

Using a hand mixer, beat 85g unsalted butter until smooth and creamy.

Add half a pinch of salt and mix.

Add 65g powdered sugar and mix until soft and light.

Add 1 large egg yolk and mix until well combined.

Gradually add flour and Uji Matcha powder mixture and blend until the dough is smooth.

Add 50 g crushed almonds and mix well.

Wrap dough in plastic wrap to chill in refrigerator until firm for 2 hours.

Preheat oven to 175 ºC. Line the baking tray with parchment paper.

Remove the dough and roll into balls. Place them around 2.5 cm apart on the baking sheet.

Bake the cookies at 175 ºC for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.

Remove from oven and leave it to cool.

Enjoy!