Ingredients: 240 gm All purpose flour, sifted 60 gm Almond nibs 6 gm HOGA Matcha 130 gm Icing sugar 170 gm Unsalted butter Pinch of salt 2 nos Egg yolks Methods: 1) In a stand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time. 2) Add a pinch of salt and blend. Continue adding in icing sugar and blend until soft and light. Scrape down the bowl as needed. 3) Add in 2 large egg yolks and mix well until combined. 4) Gradually add the flour and HOGA Matcha and blend until the dough is smooth. 5) Add in almond nibs and blend well. 6) Cut the dough in half and shape into 2 cylinders and wrap it with plastic wrap. Chill in refrigerator until firm, at least 2 hours (or overnight). 7) Preheat the oven to 175◦C. Line the baking sheet with parchment paper. Remove the dough from the plastic wrap, slice the dough into ⅓ inches thick rounds. Place them on the baking sheet and bake for about 15 minutes, or until the edge of the cookies get slightly golden brown. 8) Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. Pack the cookies in an airtight container.