Matcha alfajores

With matcha ganache and a matcha sable dough, this Argentinian-inspired cookie is a wonderful expression of matcha’s potential.

by SingleThread

Servings: 6-12 cookies
Active time: 35 minutes 

Matcha sable dough: 

Ingredients

• 6 tbsp unsalted butter, room temperature 

• 1/2 c powdered sugar 
• 1/2 tsp kosher salt
• 1 c all-purpose flour 
• 5 Matcha Maker powder shots with Latte Blend
• 1 egg yolk 
• ½ tsp vanilla extract
• 2 tbsp sesame seeds

Instructions

1. With an electric mixer, beat butter and powdered sugar for 4-6 minutes until it is fluffy and light in color. 
2. Sift together salt, flour and matcha. Slowly mix the dry mixture into the butter mixture. Do not overmix. 
3. Add yolk and vanilla to the bowl and stir until just incorporated. 
4. The dough can either be immediately rolled into sheets (approximately ⅛ inch thick) and chilled or wrapped as a block in plastic wrap for later use. 
5. Use a round cookie cutter to cut cookies from the dough.
6. Gently press sesame seeds into dough.
7. Bake at 320°F for 10-15 minutes or until crisp and before any discoloration appears.

Matcha Ganache: 

Ingredients

• 2 Matcha Maker powder shots with Latte Blend

• 3 ½ tbsp heavy cream 

• 1 ¼ c white chocolate 
• 1 tbsp unsalted butter 
• ¼ tsp kosher salt

 Instructions

1. Combine all the ingredients in a small, heavy-bottom saucepan. Using a whisk, stir over low heat until the matcha powder dissolves and the chocolate melts. 
2. The mixture should be glossy and smooth. Do not overheat it.
3. Let the mixture cool and then transfer to a piping bag. Allow it to set.

Assembled cookies: 

Ingredients

• 1 Matcha Maker powder shots with Latte Blend
• ⅓ c powdered sugar

 Instructions

1. Place the cookies upside down, applying the ganache to the side now facing up. 
2. Pipe a small amount of mixture, beginning in the center and spiraling out, leaving a 1-centimeter space from the ganache to the edge of the cookie.
3. Place a second cookie on top and very carefully apply pressure, just enough to push the ganache to the edge, but not enough to break the delicate cookie. 
4. Sift matcha and powdered sugar together. Press each cookie into the sugar mix. Set the assembled cookies in the refrigerator for up to 30 minutes, so the ganache can become firm. Serve immediately or wrap them in shiny foil, like the original Argentinian alfajores.