Cocoa Almond Cookies
Overview
This cocoa biscuit has great reviews and is one of the must-have snacks for afternoon tea in our hotel. It is simple to make, compact in appearance, crispy in taste, rich in nutrients, slightly sweet and has a bitter aftertaste! Boys like it better. It’s even better when paired with a cup of tea!
Tags
Ingredients
Steps
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Prepare materials
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Beat butter (softened at room temperature) until smooth, do not beat! For those who don’t have an electric egg beater, you can also beat it manually!
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Add sugar in three batches and beat until the volume swells and the color becomes lighter (this recipe is slightly sweet, adding less will make it bitter)
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Add the egg liquid in two batches, wait until it is completely absorbed before adding the second egg liquid, and beat until completely combined
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Add sifted cocoa powder and flour
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Add sliced almonds
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Mix with a rubber spatula until the powder is no longer visible!
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I divided it into four portions, each portion is about 260 grams (you can divide it into as many portions as you like, I think smaller ones are easier to shape)
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Shaped into rectangle or circle, available molds are available
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Wrap in plastic wrap and freeze for an hour!
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After the dough is hardened, cut into 0.5 cm thick slices, about 30 slices each
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Place the cookies on a baking sheet lined with absorbent paper, leaving some space!
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Preheat the oven in advance to 170 degrees and bake for 15 minutes. Do not bake the color too dark (the temperature of each oven is different, adjust the time yourself). The biscuits will be soft when they are baked
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Wait for it to cool completely before eating! Crispy texture! Sealed packaging!
