Almond Butter Cookies
Overview
I bought an oven at home during the Chinese New Year, so I started researching it when I had time. This is my first time baking butter cookies, so I commemorate it.
Tags
Ingredients
Steps
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Soften the butter, add milk powder and fine sugar, and beat until fluffy. Add vanilla extract, beaten eggs, and continue beating evenly. Sift the low-gluten flour, pour in, and use a rubber spatula to stir in the butter and flour evenly. Pour in the previously crushed almonds and continue to mix evenly.
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Put the dough in step 1 into the refrigerator for a while. When the dough becomes slightly hard, shape the dough into a rectangular shape. You can use a plastic bag to help shape it. Then put the dough into the freezer to freeze completely, about 1 hour. Take it out and cut it into slices about 0.8cm thick with a knife.
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Arrange the cut rectangular slices into the oven tray, leaving a large gap between each slice, about 0.5cm.
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Preheat the oven to 200°C, place on a baking sheet, and bake for about 10 minutes, until golden brown. I was inexperienced for the first time, so I baked it at 175 degrees for about 30 minutes because I was afraid it would burn. Later, I saw that the color changed too quickly, so I changed the temperature to 150 degrees. At last I saw that the color had turned to brown, so I quickly took it out.
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After the biscuits have cooled, place them in an airtight box and seal them for 10 hours before eating them for a better taste.
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Finally, I would like to thank Master Junzhi for his method, which allowed me to make fragrant biscuits on my first try. His book is concise and easy to understand, and I recommend it to everyone when I am happy.
