Almond Shortbread
1.
Add powdered sugar and salt to the softened butter, stir well with a silicone spatula
2.
Add powdered sugar and salt to the softened butter, stir well with a silicone spatula
3.
Add all the whole egg liquid, and continue to beat until the egg liquid and butter are all mixed, the volume becomes larger and smoother
4.
Add the low flour and almond flour and mix well
5.
Wearing disposable silicone gloves, take out about 10 grams of dough, knead it round and flatten it slightly, place it on a baking tray lined with greased paper, and place a whole almond in the middle
6.
Brush a layer of whole egg liquid on the biscuits
7.
Place in the preheated oven
8.
Fire up and down at 180 degrees, bake for 25 minutes
9.
After baking, the biscuits are evenly colored and have a strong aroma of almonds and butter
10.
Take out the biscuits and place them on a drying rack, they will become crispy after they cool down
11.
Finished picture
12.
Finished picture
Tips:
1. Can make 29 small biscuits
2. The whole egg liquid is suitable for normal temperature
3. Neither low flour nor almond flour need to be sieved
4. The original almonds are ready-to-eat and do not need to be roasted in advance
5. The baking temperature and time should be adjusted appropriately according to the oven performance and baking habits
Oven: Dongling Japanese-style 12L small oven Low powder: Xinliang
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