Coffee Crescent Cookies

Overview

At that moment, I was a little surprised. I couldn't help but go back and look at the recipe. There is no mistake, there should be no problem with weighing. But why is it not round and three-dimensional like Teacher Meng’s original version, but flat and flat like this? Everything seems to be working fine, God knows how it could be like this? It feels like its taste. It is very sweet in the mouth, but at the same time there is a bitter taste that slowly spreads. Coffee biscuits are both sweet and bitter.

Tags

• baking
• children
• cookies
• afternoon tea
• almond flour
• butter
• cake flour
• instant coffee powder
• powdered sugar
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Add instant coffee powder to water to make a paste

   

3. 3 Soften butter and add powdered sugar

   

4. 4 Mix well with a rubber spatula

   

5. 5 Then use a whisk to beat evenly

   

6. 6 Add coffee paste

   

7. 7 Beat evenly

   

8. 8 Sift in low-gluten flour

   

9. 9 Add almond flour

   

10. 10 Place in a container with powdered sugar and shake gently

    

11. 11 Mix well, wrap in plastic wrap and place in the refrigerator to rest for 30 minutes

    

12. 12 Divide into 10 grams each and roll into strips about 8 cm

    

13. 13 Bend it into a crescent shape and place it on the baking sheet

    

14. 14 Place in the oven, middle layer, raise the heat to 170 degrees, lower the heat to 150 degrees, bake for about 15 minutes, turn off the heat and continue to simmer for 10 minutes

    

15. 15 Leave to cool

    

16. 16 Coat evenly with powdered sugar and serve