Directions

1. Preheat oven to 400°F (or 375°F for convection oven). Combine powdered sugar, almond flour and 2 teaspoons green tea powder in medium bowl; set aside.
2. Add egg whites and granulated sugar to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Wire Whip to mixer. Gradually turn to Speed 10 and whip until egg whites form stiff peaks. Remove Wire Whip and replace with Flat Beater. Add almond mixture. Turn to Speed 1 and mix until combined.
3. Transfer mixture to piping bag fitted with medium round tip. Line baking sheets with parchment paper or silicone mats. Pipe batter onto sheets in ½-inch-diameter circles, 1-inch apart. Batter should yield about 60 cookies. Let stand 10 minutes before baking.