Almond Cookies
1.
The butter is softened at room temperature, and you can gently poke a hole with your fingers
2.
Electric whisk for fluffy
3.
Add sugar and caster sugar and mix well
4.
Add the egg liquid in 2 times, mix well the last time, and then pour the next time.
5.
Sent to fluffy feathers
6.
Pour milk powder
7.
Sift into the low powder in 2 times and mix well
8.
Mix until there are no dry powder particles
9.
Chopped almonds
10.
Stir almonds into the batter
11.
Shaping, shaping into a square strip with a width of about 4cm, put it on plastic wrap, put the shaped flour noodles on it, and freeze it in the refrigerator for 1 hour.
12.
Take out the frozen flour noodles and cut them into slices about 0.4cm thick.
13.
The cut pie slices are arranged on a non-stick baking tray. Keep a distance between the pie and the pie. The pie will swell during the baking process.
14.
Put it in the preheated oven and heat up to 60 degrees, lower the heat to 150 degrees and bake for about 18 minutes. Don’t rush to take it out after baking, let it cool naturally in the oven, and then keep it sealed.
Tips:
The time and temperature are for reference only, and are adjusted according to the temper of your own oven. If you want almonds to be more crispy, you can roast them in the oven at 170 degrees for a few minutes, then take them out and let them cool before use. At the end of the baking time, pay attention to the coloring. If the color is more colored, take it out and don’t let it stay in the oven.
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