Preheat your oven to 350°F (175°C). Lightly grease and flour a 6-cavity doughnut pan, ensuring all nooks and crannies are coated for easy release.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and matcha powder until well combined and no lumps of matcha remain.

In a separate medium bowl, whisk together the whole milk, large egg, melted and slightly cooled unsalted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix, as this can make the doughnuts tough. The batter should be thick. Spoon or pipe the batter evenly into the prepared doughnut pan cavities, filling each about two-thirds full.

Bake for 10-12 minutes, or until the doughnuts spring back lightly when touched and the edges are slightly golden. Let them cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

While the doughnuts cool, whisk together the powdered sugar, almond extract, and 2 tablespoons of milk in a shallow bowl until smooth. If the glaze is too thick, add the remaining tablespoon of milk a little at a time until it reaches a pourable but still thick consistency.

Once the doughnuts are cool, dip each one, top-side down, into the almond glaze. Let any excess drip off, then place them back on the wire rack for the glaze to set. You can optionally sprinkle with finely chopped almonds for extra texture.