Almond Ice Cream Butter Cookies
1.
Ingredients preparation: the butter is softened at room temperature, the eggs are beaten and set aside
2.
The butter that has softened at room temperature is stirred with a manual whisk, and the powdered sugar is added to continue stirring until it melts
3.
Add milk and continue to mix and stir
4.
Sift in low-gluten flour and cocoa powder, press gently with a spatula to stir evenly
5.
Put the mixed dough into a fresh-keeping bag and refrigerate for 20 minutes
6.
Spread a layer of cling film on the refrigerated dough, roll it with a rolling pin to a thickness of 0.6cm, use two biscuit molds to form the shape, and move it into the baking pan
7.
To make almond ice cream cream: Stir the softened fermented butter with a manual whisk, add powdered sugar, stir, add egg liquid in portions, continue to stir and beat slightly
8.
Add almond flour to the whipped butter and mix well.
9.
Put the almond ice cream cream in the piping bag
10.
Squeeze almond ice cream cream on the hollow of the biscuits in the baking tray, and garnish the top with almonds (almonds)
11.
Preheat the oven to 170 degrees, heat the middle layer up and down, bake for 12-15 minutes, and then take it out and put it on the drying net to cool
Tips:
1. This formula contains relatively high sugar and oil content, and the prepared biscuits will still stick to the baking tray. It is recommended to put a piece of grease paper on the baking tray for easy access.
2. The butter must be softened in place, and manual whisks are used in the production process, so there is no need to over-spend
3. Vanilla extract is omitted from the almond ice cream cream. If you want to increase the fragrance, you can add 2g within a reasonable range
4. Unsalted butter can also be used directly at the bottom of the biscuit, add 1-2g of salt to the recipe
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