Baking – Suggestions for a substitute for almond paste in a cookie recipe

Well, here is what I did to "save the cookies" --

With one batch I put them together with the jam, pressed them overnight, cut them in squares, put them in a pan with EggNog, let them soak overnight,turned them over and soaked them a little more.

With a second batch I did the same as above-- but I also added some Amaretto during the soaking process.

I served them with a sprig of mint. and a drizzle of dark chocolate. They were a hit. The overcooking created a biscotti-ness prior to the soaking-- and left the final desert, yummy, and of a firm enough texture to still hold together as a dessert!

So, that is how I ended up saving the over-cooked Venetians.

Three things:

-You can flavor the sugar by mixing aromatic herbs into it and leaving it sit for a week or two. Rosemary pairs well with sweet desserts, as would lavender or basil. Sift out the herbs once you're ready to use the sugar.

-You can try replacing the butter in this recipe (or half of it) with some very good olive oil, as in this recipe from the NYT:

http://dinersjournal.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/

That recipe isn't for shortbread cookies, but the technique may still be valid. No guarantees that it will give you the texture you want, but great olive oil has all of the grassy and fruity characteristics that you're after.

-I'm not terribly familiar with matcha, but couldn't you just take some regular green tea leaves and powderize them in a spice grinder?