#aca烤明星大赛# Cocoa Fragrant Nut Shortbread Cookies
1.
Put the walnuts in the oven at 100 degrees and bake for ten minutes, let cool and beat them into powder with a food processor.
2.
Microwave the butter for about 20 seconds, add the brown sugar and beat the mixture with a hand-held whisk
3.
Add egg liquid and continue beating with a whisk until no liquid is visible
4.
Add walnut powder and mix gently
5.
Sift in the cocoa powder and low-gluten powder mixture, gently stir until there is no powder on the surface, and put the pot in the refrigerator for 10 minutes
6.
Spread greased paper on the baking tray, gently roll the dough into small balls with your hands, do not over-squeeze it, just shape it, about 10 grams each, and place it in the tray.
7.
Break each of the cashews into two halves, take one piece and gently press it into the dough with your fingers. Do not use too much force to prevent the dough from splitting. Preheat the oven
8.
Bake in the oven at 170°C and bake the upper layer for 8 minutes. Add half a fingernail-sized honey to each biscuit, continue to bake for 18 minutes, take it out and let cool
9.
Finished product picture, keep the crispy taste after keeping it in a sealed container
Tips:
Don't move the dough into the cashew nut at will to prevent it from falling apart. Cocoa powder has a bitter taste. If you don't like it, you can reduce it to about 10 grams. The oven is different, and the baking time and temperature are also slightly different. Basically, it looks good if the honey flowing on the oil paper turns into a caramel color. If the taste is soft after cooling, you can put it in the oven and bake it for a few minutes.
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