Almond Crisp
by Misty soul
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Weigh the low-powder, milk powder, and powdered sugar.
2. Stir roughly.
3. Sift onto a silicone pad.
4. Add butter cubes (no need to soften).
5. First use a plastic spatula to cut and mix repeatedly.
6. Then hand rub it into a crumbly granular shape.
7. Add egg liquid.
8. Knead into a ball, don't repeatedly knead, so as to avoid tendons.
9. Then roll it into a long thin strip.
10. Divide into small portions, and divide them as evenly as possible.
11. Take a portion of the dough and knead it into a ball.
12. Put it on a non-stick baking tray, put a large almond, and press flat.
13. Make the remaining biscuit embryos one by one.
14. Brush a thin layer of egg wash on the biscuits around the almonds.
15. Put it into the middle layer of the preheated 170 degree oven, and bake for about 18 minutes.
