1. Prepare the ingredients. The low-gluten flour I used is fine and fluffy without lumps, which is very easy to use;
2. After the butter is softened, sift into the powdered sugar and stir evenly;
3. Use an electric whisk until the color becomes lighter and fluffy;
4. Add the egg whites in 2-3 times, each time you have to wait until the egg whites and butter are fully fused before pour the next egg whites;
5. Take 2.5ml of hot boiled water to brew dissolving coffee;
6. Pour into the butter, and then drip 3 drops of vanilla extract;
7. Stir evenly with an electric whisk;
8. Sift in low-gluten flour and almond flour and mix evenly with a spatula;
9. Put it into a piping bag, I use a chrysanthemum-shaped piping mouth;
10. Squeeze a cookie flower shape on the baking tray;
11. Put it in the middle of the preheated oven, 190 degrees for 10 minutes;
12. Finished product
13. The cookie pattern is clear, the coffee flavor and the almond flavor are intertwined, and a cup of coffee is good for afternoon tea.
Tips:1. Different ovens have different temperature control, so the temperature and time should be adjusted appropriately;
2. The coffee should be instant coffee, and it must be pure coffee;
3. Vanilla extract is nothing to leave;
4. After the baked biscuits are completely cooled, they should be sealed and stored to prevent moisture from affecting their taste.
