Matcha Florentine Biscuits
Matcha florentine biscuits are toasty and sweet! Perfect for a teatime. This recipe is for a 11" x 11" pan, 44 biscuits. If you don't have a pan, make one with parchment paper (refer to our news titled a pan with parchment paper). Stick to the recipe and be patient! The end result is rewarding!
- 100g (3.5oz) unsalted butter, room temperature
- 55g (2oz) sugar
- 1 pinch salt
- 1 egg yolk
- 175g (6 oz) flour
- 3 tablespoons matcha powder
- 70g (2.5oz) unsalted butter
- 140g (5oz) sugar
- 4 tablespoons heavy cream
- 2 tablespoons honey
- 100g (3.5oz) almond slices
- Heat the oven to 360℉.
- Cream the butter and mix well with the sugar. Add the salt and egg yolk and mix well.
- Combine the flour and matcha powder and add to the butter mixture, sifting.
- Mix the flour and the butter mixture with fingers. Make a mound, wrap with a sheet of plastic wrap and rest in the refrigerator for 30 minutes.
- In a pan, put the rested dough and place a sheet of plastic wrap. Spread it evenly with a rolling pin and fingers. (This dough is very dry and crumbly. It almost feels like working with crushed graham cracker crumbs for cheese cake base. Try to cover the pan evenly.)
- Bake in the oven for 15 minutes.
- Meanwhile, in a medium pan, put the butter, sugar heavy cream and honey and cook over medium heat, stirring constantly with a spatula, until mixture comes to a boil.
- Reduce the heat to low and cook for 5 minutes, stirring.
- Add the almond slices and remove from heat.
- Remove the matcha biscuit from the oven and pour the almond mixture onto the biscuit. Distribute the almond evenly.
- Put the biscuit back to the oven and bake for 15 to 20 minutes. The caramel on the caramel should be golden brown.
- Remove from the oven and let the biscuit cool down for 30 minutes.
- Put a sheet of parchment paper on a cutting board, put the biscuit with the caramel side down.
- Cut the biscuit into 1" x 2¼" pieces.