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1
Crush the walnuts finely (it is not necessary to add walnuts if you'd prefer to leave them out).
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2
Combine the cake flour, matcha, and almond flour and sift.
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3
Mix butter and granulated sugar with a hand mixer.
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4
Add the egg yolk and mix some more.
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5
Add fresh cream, vanilla beans, walnuts and mix.
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6
Add the sifted flours from step 2 and mix gently.
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7
Use your hands to make sure the dough comes together.
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8
Divide the dough into 3 portions and transfer onto a floured board.
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9
Shape into tubes.
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10
Wrap tightly with plastic wrap and close one end with an elastic band.
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11
Press in from the other end to remove any gaps.
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12
Close the other end with an elastic band and chill in the freezer to harden.
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13
(I usually prepare the dough a day before baking.)
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14
Preheat the oven to 355F/180C.
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15
Slice the dough into a thickness of about 0.5 cm each.
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16
Align slices on a baking tray.
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17
These are the ones with raisins.
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18
I added 20 g of finely chopped raisins coated with 1 tablespoon of rum without vanilla beans.
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19
Bake for about 17 minutes in an oven at 355F/180C, or until the bottoms have browned (remove with a spatula since they'll be soft).
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20
Your crispy vanilla cookies are all ready once they've cooled down.
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21
The rum raisin cookies look prettier.
