Almond Shortbread
1.
Mix low powder, powdered sugar, baking powder, baking soda and salt, and sift into the softened butter.
2.
Pour in almond flour.
3.
Grasp and knead with your hands to mix evenly and knead into a dough.
4.
Take 15 or so, squeeze firmly, knead it into a ball, and squeeze it slightly with the palm of your hand.
5.
Arrange on the baking tray.
6.
Mix the egg yolks and 1 tablespoon of egg whites well.
7.
Use a small brush to brush the liquid egg yolk on the surface of the small ball. (Bake it twice and it will look better.)
8.
Put it into the preheated oven and bake at 320F/160C for 20 minutes.
9.
Take it out and let it cool, then it can be packed in a box, sealed and stored.
10.
Crispy and delicious.
11.
Can't stop talking one by one.
Tips:
1. The butter in the recipe can be replaced with lard or vegetable oil.
2. When shaping, the small dough must be pressed tightly, and then gently rolled into a ball, otherwise it will easily fall apart.
3. The size and power of the oven are different, and the temperature is different, so you need to adjust it according to the temperament of your own oven. In principle, the smaller the oven, the lower the temperature, otherwise it will be easy to paste.
