1. Preheat the oven to 170°C 20 mins before baking.
2. In a small bowl, whisk the unsalted butter and powdered sugar until lightly pale in colour.
3. Add egg and vanilla extract whisk until well combined.
4. Add a pinch of salt, almond flour, and all-purpose flour whisk until well combined.
5. Separate the dough equally into two bowls. Then add Houjicha powder and Matcha powder to each bowl. Mix well with a spatula.
6. Form the dough into round disks, wrap with cling film, and chill in the fridge for at least 2 hours or overnight.

1. Line a baking tray with parchment paper.
2. After chilling, take out one dough from the fridge and flatten it to about 5mm thick with a rolling pin. If the dough is too hard to work with, leave it at room temperature for 5mins before flattening it.

   With a cookie-cutter: Use a cookie cutter to cut out the cookie dough. Place them on the baking tray, about 1 ½inch apart. You should get about 10pcs of cookies for each flavour.

   Without cookie-cutter: Divide the dough into mini balls equally (about the size of 20cents). Use a chopstick to slightly press on the middle of the mini dough to create a coffee bean look. Place them on the baking tray, about 1 ½inch apart. You should get about 15pcs for each flavour.

3. Repeat the same with the second dough.
4. Bake at 165°C for 13 - 15mins.
5. Remove the baking tray from the oven and let the cookies rest on the tray for 5mins. Then transfer the cookies to the cooling rack. Allow to cool completely before serving.

Recipe notes:
* Store the cookies in an airtight container for up to a week.
* You could make the dough in advance. Keep in the fridge for up to 3 days.