A delicious, chewy in the middle, sweet treat to accompany your Coconut Matcha Latte.

INGREDIENTS 

• 200g (2 1/4 cups) ground almond or almond flour
• 200g (1 cup) granulated sugar
• 5g (1 tbsp) Purechimp matcha powder
• Pinch salt
• 2 large egg whites
• 1/4 tsp lemon juice
• 1 tsp almond extract
• Powdered sugar

RECIPE 

1. Preheat the oven to 150c and line a baking tray with parchment paper or silicone baking mat.
2. In a bowl, whisk together almond flour, sugar, Purechimp matcha and salt until combined.
3. In a separate bowl whisk egg whites and lemon juice until they hold soft peaks.
4. Add egg whites and almond extract to the dry ingredients and stir until mixture forms a soft, sticky dough. Use your hands, no need to be gentle here.
5. Lightly dust your hands with powdered sugar. Weigh the dough into 20g pieces and roll into a smooth ball.
6. Roll each ball in powdered sugar and arrange on lined baking tray, leaving 1 inch of space between cookies.
7. Bake for 30 minutes or until tops are cracked and bottoms are just barely golden.
8. Leave to cool, store in an air-tight container and enjoy with a Coconut Matcha Latte! 

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