GREEN TEA LEAVES

The unique smoky scent of matcha, finely ground green tea leaves, makes for delicious crackers. I like to highlight its distinctive tannic flavor in these simple buttery thins. Rice flour yields light crisps, while almond flour brings richness. As the crackers bake, the tops bubble a bit, creating an organic mottling reminiscent of real fall leaves.

TIPS:

•  If you can’t find Asian rice flour (the regular kind, not sticky rice or glutinous rice flour), you can substitute an American brand of stone-ground rice flour. It’s not nearly as fine, though, so these will end up a little gritty and pasty.

•  If you don’t have a leaf cookie cutter, you can use another cutter or use a sharp paring knife to make your own leaf shapes.

makes about 4 dozen

gluten-free, no eggs

1. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Scrape the bowl. Add the confectioners’ sugar and start beating on low speed, then gradually increase the speed to medium-high as the sugar is incorporated, and beat just until well blended. Scrape the bowl. Add the matcha, vanilla, and salt and start beating on low speed, then raise the speed to medium-low as the ingredients are incorporated and beat just until the dough is evenly green. Scrape the bowl. Reduce the speed to low and gradually add the rice flour, then the almond flour, beating just until the dough forms large clumps.

2. Divide the dough clumps between two large sheets of plastic wrap and pat each one into a 1-inch-thick disk. Wrap tightly in the plastic wrap and refrigerate until firm, at least 2 hours.

3. Position a rack in the center of the oven and preheat to 325°F. Line two large cookie sheets with parchment paper. If the dough has chilled for longer than 2 hours, let stand at room temperature for 10 minutes before rolling.

4. Unwrap one disk of dough, place in the center of a sheet of parchment paper, and cover with its plastic wrap. Roll the dough to a scant ⅛ inch thick, occasionally lifting off and replacing the plastic wrap. If the dough has softened, refrigerate until firm. With a 2- to 3-inch leaf-shaped cookie cutter, cut out crackers as close together as possible. If the dough has softened, refrigerate again. Then slide a thin spatula under the crackers to transfer them to one of the sheets, spacing them ½ inch apart.

5. Bake until the crackers are browned around the edges and dry to the touch, 10 to 13 minutes. While the first batch bakes, prepare the second batch. When the first sheet comes out of the oven, slide the second sheet in. Roll out, cut, and bake the scraps in the same manner.

6. Cool the crackers completely on the sheets on wire racks.

MAKE AHEAD

The dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw overnight in the refrigerator. The crackers will keep at room temperature for up to 2 weeks or in the freezer for up to 2 months.