Toast the almonds: Spread 1.8 ounces Sliced almonds, toasted on a baking sheet. Bake at 350°F (180°C) for 6–8 minutes

until lightly golden and fragrant. Remove and let cool completely.

Make the matcha coating: In a small bowl, whisk together 0.1 ounces Matcha powder (for coating) and 1.3 ounces Powdered sugar (for coating) until evenly combined with no green streaks. Set aside.

Mix the dry ingredients: In a large mixing bowl, combine 2.1 ounces Cake flour or all-purpose flour, 1.4 ounces Almond flour, 0.7 ounces Cornstarch, 1.1 ounces Powdered sugar, 0.1 ounces Matcha powder (for dough), 0.3 teaspoons Salt, and the cooled toasted almonds. Stir well until evenly distributed.

Form the dough: Pour in 2.1 ounces Melted butter or vegetable oil and mix until a soft dough forms. Keep stirring — the dough may look crumbly at first but will come together. Do not overwork.

Preheat and shape: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Scoop about 17g of dough per cookie and roll into smooth balls. Place on the prepared baking sheet.

Bake the cookies: Bake at 325°F (160°C) for 25 minutes

until set and very lightly golden on the bottom. Cookies will feel soft — that is normal. Remove from oven and cool completely on the baking sheet before coating.

Coat and serve: Once fully cooled, gently roll each cookie in the matcha coating mixture until evenly dusted. Serve immediately or store in an airtight container.