Crush the walnuts finely (it is not necessary to add walnuts if you'd prefer to leave them out).
Combine the cake flour, matcha, and almond flour and sift.
Mix butter and granulated sugar with a hand mixer. Add the egg yolk and mix some more.
Add fresh cream, vanilla beans, walnuts and mix.
Add the sifted flours from step ② and mix gently. Use your hands to make sure the dough comes together.
Divide the dough into 3 portions and transfer onto a floured board. Shape into tubes.
Wrap tightly with plastic wrap and close one end with an elastic band. Press in from the other end to remove any gaps.
Close the other end with an elastic band and chill in the freezer to harden. (I usually prepare the dough a day before baking.)
Preheat the oven to 355°F/180°C. Slice the dough into a thickness of about 0.5 cm each. Align slices on a baking tray.
These are the ones with raisins. I added 20 g of finely chopped raisins coated with 1 tablespoon of rum without vanilla beans.
Bake for about 17 minutes in an oven at 355°F/180°C, or until the bottoms have browned (remove with a spatula since they'll be soft).
Your crispy vanilla cookies are all ready once they've cooled down. The rum raisin cookies look prettier.
Story Behind this Recipe
I added vanilla beans, one of my favorite ingredients, and made a crispy cookie.
Do not substitute milk for the fresh cream. Once baked, the texture of the cookies will turn out quite differently. It's up to you whether you'd like to add the walnuts. I'd also recommend simply adding nothing and having just the vanilla beans.