In a bowl, mix the butter and powdered sugar with a spatula until combined, then add the egg yolks and salt, and mix again until smooth.

Add the sifted matcha first, then the flour gradually, mixing until smooth. Finally, add the chopped almonds and mix by hand until the dough is smooth.

Preheat the oven to 300°F (150°C). Roll the dough into marble-sized balls, flatten slightly with your palm, then press gently with a fork. Arrange on a baking sheet and sprinkle with sliced almonds, pressing them in slightly.

Bake for about 25-30 minutes at 300°F (150°C), just until the bottom of the cookies is golden, as they will harden when cooled.

Store in an airtight container once the cookies are completely cool.