Almond flower cookies
Overview
Very delicious, very crispy, with a first-class texture... I used the Hongye 99 recipe, mine was halved...
Tags
Ingredients
Steps
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Prepare all the required materials and use an ACA small scale to weigh out the required weight...mix the cake flour and baking powder and set aside.
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Soften the butter at room temperature and add powdered sugar or caster sugar...
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Use a whisk to beat the butter until it becomes pale and feathery....
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Add eggs and continue to beat...
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Beat the butter until it becomes white and feathery....
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Sift in the cake flour mixed with baking powder.....
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Then knead it into dough....
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Spread a layer of plastic wrap on the silicone mat, put the dough on it, and cover it with a layer of plastic wrap... Roll the dough into a sheet... about three to four centimeters...
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Gently peel off the cling film and use a flower-shaped mold to press out the biscuit shape. If the pressed patterned dough is difficult to remove, you can gently reach under the bottom layer of cling film with your hand and lift it up, and it will be easy to remove.
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Place the pressed flowers on a baking sheet lined with greaseproof paper and arrange them one by one with a distance in between. Press the almonds one by one...
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Then brush a thin layer of egg wash on top... (preheat the oven)
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Place into preheated ACA oven. Heat to 150 degrees. Lower the heat to 130 degrees. . . . . About 15-20 minutes. You can take it out when you are satisfied with the coloring. . . . .
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The finished picture is very cute and attractive, and the entrance is even more addictive...
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The finished picture is very cute and attractive, and the entrance is even more addictive...
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The finished picture is very cute and attractive, and the entrance is even more addictive...
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The finished picture is very cute and attractive, and the entrance is even more addictive...
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The finished picture is very cute and attractive, and the entrance is even more addictive...
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The finished picture is very cute and attractive, and the entrance is even more addictive...