Caramel Almond Swan Cookies

Overview

Today I will introduce to you how to make crispy, delicious and rich caramel almond cookies. Simple and elegant swan shape, the bottom is made of original butter biscuits, which can be made without a cookie cutter; the top is filled with caramel almond slices, which is more delicious and more beautiful than ordinary biscuits. It is very suitable as a souvenir and will come in handy during the following Christmas, New Year's Day and Spring Festival. Let’s take a look at the specific methods next.

Tags

• baking
• little fresh
• afternoon tea
• snacks
• almond flour
• cake flour
• corn starch
• maltose syrup
• salted butter
• salted butter (optional)
• sliced almonds
• whipping cream
• whole egg liquid
• fine sugar
• powdered sugar
• water

Ingredients

Steps

1. 1 First prepare the materials for making the biscuit base, cut the butter into small pieces, put it into the Changdi fermentation chef machine, and start the OF function to soften it.

   

2. 2 Then pour in the salt and powdered sugar and beat at high speed at 5 speed until the butter turns slightly white.

   

3. 3 Add the whole egg liquid in two batches and beat until it is completely emulsified and there is no separation of water and oil. Add the mixture of low-gluten flour, corn starch and almond flour, and turn to low speed 2 and mix well.

   

4. 4 Take it out and put it into a plastic bag, roll it into a 0.3cm thick piece, and put it in the refrigerator for about 10 minutes.

   

5. 5 While the dough is chilling, draw the outline of the swan on a piece of cardboard and cut it out (if you have a swan-shaped metal cutting die, you can skip this step). Preheat the oven to 160 degrees for 10 minutes. Place the swan pattern on the chilled dough sheet and score the outline with a carving knife.

   

6. 6 Transfer to a non-stick baking sheet and arrange.

   

7. 7 Place the baking sheet into the middle rack of the preheated oven, bake at 160 degrees for about 12 minutes.

   

8. 8 After baking, take it out to cool and prepare the ingredients for caramelized almond slices.

   

9. 9 Stir the maltose syrup and light cream evenly, heat over low heat to 80 degrees to make creamy maltose syrup, set aside.

   

10. 10 Take another small pot, add water and fine sugar, and bring to a light caramel color over medium-low heat.

    

11. 11 Pour in the creamy maltose syrup, stir well, and cook over low heat until it reaches 114 degrees.

    

12. 12 Stir in salted butter and slivered almonds.

    

13. 13 Use a small spoon to scoop the caramelized almond slices onto the swan biscuit base and let it cool to solidify.