Almond Cookies

Overview

I like this cookie very much. It is often used as a must-have snack in my family. Both adults and children like to eat it.

Put water and white sugar into a small milk pot, cook until the white sugar melts, then cool to room temperature and set aside.
Mix the sifted low-gluten flour, almond flour (this is ordinary almond flour, not the almond flour used to make macarons) and salt.
Cut the butter into small pieces and place in a mixing bowl to soften at room temperature.
Beat the butter with an electric mixer.
Add the sugar water several times and beat with an electric machine until the sugar water and butter are evenly mixed before adding the next time.
This is the state after beating, the butter is shiny and shiny.
Add the mixed powder into the butter.
Use a spatula to stir evenly without any dry powder.
Take an appropriate amount of cookie batter and put it into the prepared piping bag.
I used an eight-tooth piping tip.
Spread the cookie batter evenly onto a baking sheet lined with baking paper.
Place in the preheated oven and bake at 170 degrees for 20 minutes. Turn on the hot air on both trays at the same time, and switch positions between the upper and lower trays halfway through the baking time to continue baking.
When it comes out of the oven, it is crispy and delicious, with a rich almond aroma and an endless aftertaste.