Preheat the oven to 400°F/204°C.
In a food processor, add in the butter, all-purpose flour, sifted matcha powder, baking powder and sugar.
Pulse intermittently until the mixture if mealy, like coarse bread crumbs.
Gradually add in the heavy cream while pulsing a few times, just until the dough starts to form. Don't over mix the dough or it will become tough.
Dump the mixture onto a large clean parchment paper and gently shape into a square, about ½ inch thick.
Cut into triangles (on the diagonal) and place into the freezer for 15-20 minutes.
Remove from the freezer and brush the tops with the reserved heavy cream. Sprinkle the tops with a pinch of sugar.
Bake for 15-17 minutes at 400°F/204°C until golden brown.
Remove from oven and cool completely before drizzling with bergamot glaze (recipe below).