Almond Crisp

Name: Almond Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g olive oil; 50g Caster sugar; 30g Almond meat; 25g Whole egg liquid; 2g Baking powder; 1g baking soda

by Q pig baby

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Shortbread is always a favorite taste of the elderly. Dad said that in the past, holding a piece of walnut cake in his hand would feel very, very high-end enjoyment, because western cakes were out of reach for their rural children. Father’s Day is here, use the oven to make a box of love-filled almond shortbread for dad, let dad eat it in his mouth, sweet it in his heart! The almond-flavored shortbread is the best, especially crispy. "

Ingredients

Almond Crisp

1. Prepare ingredients.

2. Use a food processor to break up the almond meat.

3. Pour in 50 grams of olive oil (or salad oil).

4. Add 50 grams of caster sugar, 20 grams of whole egg liquid (leave 5 grams to brush the surface of the cake), and stir it evenly.

5. Sift in low-gluten flour, baking powder, and baking soda.

6. Pour in the crushed almond flour.

7. Mix into a ball. At the same time, preheat the oven with a 180 degree fire up and down.

8. Weigh a portion of 22 grams.

9. Round, squeeze, and place on a baking tray, keeping a certain interval.

10. Brush each biscuits with a layer of whole egg liquid.

11. Put it in the middle of the oven, set the upper and lower fire to 180 degrees, and set the time to 20 minutes.

12. In the last few minutes, observe the situation in the oven, and the surface of the biscuit will turn golden yellow. I bake it until 18 minutes before it's out of the oven.

13. Transfer to a cooling rack in a few minutes, and taste after cooling.

Tips:
1. I use Baicui PE5326 oven, which heats up quickly. It only takes 5 minutes to preheat to 180 degrees, so the preheating starts after the dough is ready.
2. The baking time is different for each oven. In the last few minutes, pay attention to the coloring of the biscuits to avoid overheating.
3. When the biscuits are out of the oven, they are a bit soft, but they will become hard after cooling. You don't need to rush to transfer them to the cooling rack immediately when they are out of the oven.