In a medium bowl, combine the flour, baking powder, salt, and matcha powder. Stir briefly to combine and set aside.

In a bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese, and sugar over medium/high speed until light and fluffy, about 2-3 minutes. Add the egg, mixing until the egg is completely incorporated into the butter/cream cheese mixture. Add in the vanilla bean paste, vanilla extract, and gel color (if using). Stop and scrape the mixer bowl to incorporate ingredients.

Turn the mixer speed to low and add the flour all at once. Mix until just incorporated. It’s OK to see some flour bits. Remove bowl from the mixer and fold in slivered almonds. Spread a layer of plastic wrap over a flat surface and sprinkle lightly with all-purpose flour. Turn the dough onto the plastic wrap and gather into a rough cylinder. Lightly sprinkle some flour on the surface of the dough.

Wrap the dough in the plastic wrap and chill for at least one hour.

Preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper and set aside. Measure out the confectioners’ sugar in a small bowl and set aside.

Remove the dough from the refrigerator. Unwrap the dough and with a medium sized cookie scoop, scoop out dough and roll into balls. Roll the balls into the confectioners’ sugar at least twice to coat completely. Place sugar coated cookie balls on parchment lined cookie sheet, at least 1.5 inches apart.

Place cookie sheets in the oven and bake for 7-11 minutes, turning the pan mid-way through for even baking. Remove cookies from the oven and allow them to cool on the cookie sheets for at least 5 minutes before transferring them to a wire rack to cool completely.

Makes about 45 cookies.