Almond Cheese Cookies
1.
Heat the whipped cream to 40 degrees in water (60 degrees in winter), beat the eggs and set aside
2.
After the butter is softened at room temperature, use an electric whisk at low speed to soften it, then add the powdered sugar in two times, mix at low speed until there is no dry powder, then change the high gear to beat until it is slightly white. Be careful not to play for too long at this step
3.
Add the warm whipped cream to 2 in two, whipping evenly at low speed and then turning to high speed to beat
4.
Add the cream cheese twice to 3, and beat until it is even and there are no particles.
5.
Sift the low-gluten flour into 4, mix well with a silicone spatula and knead it to form a dry powder. Spread a layer of cling film on the table, pour the dough on the cling film and wrap it up, plasticize it by hand, and freeze it in the refrigerator for one hour
6.
After taking out the frozen dough, cut it into 3mm thick slices. Lay baking paper on a flat-bottomed baking tray, place the cut biscuit pieces neatly on top, and then brush a layer of egg liquid on the surface and sprinkle with chopped almonds. Preheat the oven at 165 degrees, then bake for 12-15 minutes, wait until the edges of the biscuits are baked
Tips:
The butter and cream cheese must be sufficiently softened before starting to make, and the whisk whipping time must be short, otherwise it is easy to separate the water and oil and affect the taste.
After the frozen cookies are taken out of the refrigerator, they will be softened at room temperature and then sliced, otherwise they will break easily.
