DIRECTIONS:

 1. Preheat oven to 325 degrees.

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 2. Sift together matcha and flour.

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 3. Cream butter and sugar together in electric mixer (or vigorously with whisk and hands) until smooth and fluffy   working up to high speed. 

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 4. Lower speed and add flour matcha mixture 1 tablespoon at a time until dough begins to form (using spatula, scrap   down sides of bowl and keep mixing.

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 5 Add almonds in three batches. 

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 6. Roll dough into a log (as best as possible) and wrap with plastic wrap.

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 7. Put dough in freezer for 30 minutes.

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 8. Using a sharp knife, slice dough into  rounds.

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 9. Arrange dough rounds on a cookie sheet lined with parchment paper or a silpat, bake for 16 minutes.