Chef Vanessa Musi
112 gr grass fed butter, unsalted such as Kerry
¼ cup organic sugar (evaporated cane sugar) powdered
1 egg yolk
½ teaspoon vanilla paste
1 cup blanched fine almond flour/ 110 gr
½ tablespoon arrowroot
83 gr Maskal Teff™ Ivory flour (The Teff Company)
10 gr cornstarch
2 gr fine sea salt
¼ tsp xanthan gum
2 teaspoons matcha
In a KitchenAid mixer with a paddle:
Cream butter and sugar.
Add egg, vanilla + almond extract.
Mix and scrape sides with spatula.
Add dry ingredients to butter mixture.
Mix until dough comes together.
Divide into 2 portions (it’s easier to work with one half while the other one chills).
Wrap in plastic wrap and chill for at least 2 hours.
Roll out chilled dough ¼ inch thick between 2 guitar sheets.
Use cookie cutters to cut out.
Pastry must be very cold if not it it’s hard to handle.
Bake on a perforated baking tray with a Silpain from Demarle at 350°F for approx. 10 minutes depending on the size + oven.
Fill with dulce de leche or jam, or put powdered sugar on top.