Sift almond powder, cake flour, green tea powder, and powdered sugar three times to ensure even mixing.

Whisk softened butter and eggs together in 2-3 additions until fully combined.

Add the sifted dry ingredients to the butter mixture and mix gently using a cutting motion until crumbly.

Press the mixture into a cohesive dough without kneading.

Divide the dough into two portions and shape each into a log using parchment paper.

Wrap the logs in parchment paper and refrigerate for at least 2 hours.

Brush the surface of the logs with egg white and roll in granulated sugar.

Slice the logs into 1.2-1.3cm thick pieces.

Place cookies on a baking tray lined with silicone paper, leaving 1.5cm gaps between each.