Rilakkuma cup/almond biscuits

Overview

Rilakkuma cup/wrapped almond biscuits are so cute during tea time. I used a biscuit recipe that everyone likes.

Tags

• baking
• little fresh
• children
• afternoon tea
• snacks
• almond
• almond flour
• butter
• cocoa powder
• egg
• egg white
• frosting
• low gluten flour
• pigments
• vanilla extract
• fine sugar
• salt

Ingredients

Steps

1. 1 Cut the butter into small pieces and bring to room temperature to soften.

   

2. 2 Sift in the fine sugar and stir evenly.

   

3. 3 Add eggs and mix well.

   

4. 4 Sift in the flour, almond meal, and salt, and add the vanilla extract.

   

5. 5 Knead into a uniform dough and divide half of the dough into the original color.

   

6. 6 Add cocoa powder to the remaining half of the dough and knead it into a brown dough.

   

7. 7 Wrap the dough in plastic wrap and refrigerate for about half an hour.

   

8. 8 Place the dough between two pieces of baking paper, flatten it, and use a rolling pin to roll it into a uniform thickness of about 0.4mm.

   

9. 9 Use a mold to cut out the biscuit shape. I used the common set of panda biscuit molds.

   

10. 10 Use a knife to cut off the bear's arm a little so the arm can be sculpted.

    

11. 11 To make almond-hugging bear biscuits, place the almonds on the bear's belly, then break your hands into an almond-hugging shape and press lightly to secure the almonds.

    

12. 12 To make cup-shaped bear biscuits, fold baking paper into a paper support frame, then lift up your hands and fold them into a right angle, and bend your feet slightly to lean on the paper support. Preheat the oven to 170 degrees and bake in the oven for about 12 to 15 minutes.

    

13. 13 While the cookies are baking and cooling, prepare the icing. Take a medium piping bag and cut into 4 triangular pieces of plastic paper.

    

14. 14 Roll it up and tape it to the edges to form 4 small piping bags.

    

15. 15 Take a large bowl and add powdered sugar and egg whites.

    

16. 16 Beat with an electric mixer on low speed for about 10 minutes.

    

17. 17 Divide 1/3 of the white icing and put it into a piping bag. Divide the remaining icing into three parts and add red, yellow, and brown colorings respectively. Stir evenly into pink, yellow, and dark brown three-color icing, and then put them into piping bags respectively.

    

18. 18 Use white icing to draw the nose and belly, pink to draw the light bear ears, yellow to draw the brown bear ears, and dark brown to draw the eyes, nose and mouth. During this period, you can borrow sharp objects such as toothpicks or needles to help draw the shape. Wait until the frosting is completely dry.