【Almond Cocoa Shortbread】

Overview

By the way, I have actually been making this biscuit for more than half a month. I have been busy these days. First I took leave to accompany my son to summer interest classes, and then I was busy with various things after going to work, so I have been delayed and had no time to organize it. . . This is a biscuit with a very crispy texture that melts in your mouth; the aroma of almonds mixed with the taste of cocoa permeates the depths of your mouth, leaving a great aftertaste. . . Ingredients: 90g low-gluten flour, 10g cocoa powder, 75g butter, 50g almond slices, 30g brown sugar, 25g light cream, 1/4 tsp baking powder

Tags

• baking
• baking powder
• brown sugar
• butter
• cocoa powder
• low gluten flour
• sliced almonds
• whipping cream

Ingredients

Steps

1. 1 Cut the butter into small pieces and let it sit at room temperature to soften

   

2. 2 Sift brown sugar into softened butter

   

3. 3 Mix well

   

4. 4 Add whipped cream

   

5. 5 Mix well

   

6. 6 Sift in the mixture of cake flour, cocoa powder and baking powder

   

7. 7 Mix well with a spatula

   

8. 8 Pour in sliced almonds

   

9. 9 Mix well

   

10. 10 Wrap the dough in plastic wrap and refrigerate

    

11. 11 When it is slightly hard, take it out, put it in a biscuit mold with plastic wrap, press it tightly, and put it in the freezer of the refrigerator to freeze hard (about 1 hour)

    

12. 12 Take out the frozen dough

    

13. 13 Cut into biscuits with a thickness of about 5mm

    

14. 14 Place on baking sheet

    

15. 15 Place the baking sheet into the middle rack of the preheated oven, bake at 180 degrees for about 20 minutes, let cool, then seal and store