Almond Cookies

Overview

The creamy, crunchy cookies and almonds provide more comprehensive nutrition and a richer taste.

Prepare materials. The butter needs to be softened in advance.
Add salt and powdered sugar to butter and mix well.
Use a hand mixer to beat the butter. The butter will be slightly enlarged and light.
Add the whole egg liquid in small portions, beat evenly, and add the next after each time the egg liquid and butter are completely combined.
The evenly stirred butter paste is smooth and smooth.
Add low-gluten flour and milk powder, stir evenly with a rubber spatula, and knead into a ball.
Divide the dough into small pieces of even size, roll into balls, about 10 grams each, and place on the baking sheet with space between them.
Flatten each small piece of dough into a biscuit embryo, and brush it with a thin layer of egg white.
Press the almonds onto the cookies one by one. Preheat the oven to 180 degrees, place the baking sheet on the middle shelf, and bake for about 20 minutes.
Baked almond cookies. Let cool and then seal and store.
Finished product picture.