Almond Chip Cookies

Almond Chip Cookies

1. After the butter has softened, add brown sugar and caster sugar, and beat until fluffy.

2. Then add the egg yolks and continue beating until fully integrated.

3. This is the whipped butter mixture.

4. Sift in the low-gluten flour and mix well with a rubber spatula. (Made in winter, it feels a bit dry, but don’t add liquid to it)

5. Then add almond slices.

6. Put on gloves and knead the mixture into a ball.

7. Put a layer of plastic wrap on the mold and put the dough into the dough. After shaping, put it in the refrigerator and freeze it until hard.

8. Take out the frozen dough and cut it into 0.3cm slices. At the same time, preheat the oven, the upper and lower fire is 190 degrees, and the hot air is circulated.

9. Place the slices in the baking tray.

10. After the oven is preheated, put it in the middle layer and bake for 15 minutes.

11. Cool after being out of the oven.

12. It can be sealed and stored after cooling, and it is recommended to eat it within 15 days.

Tips:

1. After adding brown sugar, it is not easy to see whether the biscuits are baked. At this time, you can observe the edges of the biscuits. The edge color becomes darker, and the biscuits are basically baked;
2. In the process of cutting and mixing the dry powder, you may feel that the dough is too dry. Do not add liquid to it at this time, especially in winter. These are all illusions, and the surface humidity is sufficient;
3. The biscuits are very crispy after being cooled in the oven. If they are soft, it means that they have not been baked, and they need to be returned to the oven for a few minutes.