Almond Shortbread
1.
Soften the butter, add powdered sugar and mix
2.
Add egg yolk and mix well
3.
Add the sieved low powder, mix evenly with a spatula, and press to form a dough
4.
Wrap it in plastic wrap and put it in the refrigerator for 1 hour
5.
Take out the loose dough and roll it into a 3mm thick dough sheet
6.
Spread the dough into a 4-inch baking pan, roll around with a rolling pin to remove excess dough
7.
Use your fingers to gently press the dough sheet and the mold tightly with the mold
8.
The dining fork has a small hole at the bottom
9.
Spread cranberries and candied orange peel evenly
10.
Spread another pie crust on the surface
11.
Similarly, fork the small holes. Put it in the refrigerator for 1 hour
12.
Place in a preheated 180° oven, second level, bake for about 15 minutes
13.
To make caramel nougat: add 30g butter, 20g sugar, honey, whipped cream to the milk pot, slowly cook until brown
14.
Turn off the heat, add almond slices while it is hot, and mix well
15.
Spread the baked pie evenly with a spoon while it is hot
16.
Put in preheated 180°, second layer, bake for about 15 minutes
Tips:
1. You can bake 2 4-inch pie.
2. Take out the mold while it is hot. It is not suitable to take it out after cooling.
