Almond Crumb Shortbread Cookies

Name: Almond Crumb Shortbread Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 50g Almond pulp; 50g Corn oil; 30g Sugar; 1 piece egg; 1g Baking powder

by Autumn to Maple Leaf Red

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is made with almond residue left over from making almond cheese.
It's simple and crispy, waste is used, and the thick almond aroma fills the mouth. It's really delicious.

Ingredients

100g Low Powder
50g Almond Pulp
50g Corn Oil
30g Sugar
1 piece Egg
1g Baking Powder

Almond Crumb Shortbread Cookies

1. Prepare the required materials

2. Beat the eggs, stir well with corn oil until emulsified

3. Put the almond dregs in

4. Put in low powder

5. Put in powdered sugar

6. Stir it well, because the almond dregs have moisture and the dough is relatively soft.

7. Use a small spoon to divide the soft dough into small portions and place them in a baking pan.

8. Put it in a preheated 170 degree oven and bake for 18 minutes until the surface is colored.

Tips:
Eggs and corn oil should be fully emulsified;
If you want the dough to be drier, you can bake the almond residue to dry it;
Although the dough is relatively soft, you don't need to consider the irregular shape when you put it in the baking tray. It will naturally become flat after baking.
Observe the surface condition at any time in the later stage of baking, it is easier to color and avoid baking.