Almond Shortbread

Name: Almond Shortbread
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 30g almond; 40g grape seed oil; 40g Powdered sugar; 20g Egg liquid; 25g Light cream; 1g sea salt; 0.5g baking soda; 0.5 Baking powder

by Every day--ha

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

This "Badamu Shortbread" was seen on Weibo a long time ago. The original recipe name is impossible: peanut shortbread. Then I put the recipe in the ipad, and when I flipped through the photos a few days ago, I thought that once the weather in Guangzhou cleared, I would make this peanut shortbread that is so fragrant and worthless. But the peanuts are out of stock at home. Look through the snack cabinet. The peanuts are definitely more fragrant than peanuts. Hurry up and peel them and put them in the oven.

Ingredients

Almond Shortbread

1. Prepare the ingredients

2. Put the sugar+oil+salt into the plate, beat with a manual whisk until the sugar is completely melted

3. Add the egg mixture and continue to beat well

4. Add whipped cream and continue to beat well

5. Sift in the mixed powder of low powder + baking powder + baking soda powder, and then add the crushed almond wood

6. Knead the mixture with your hands, but don't knead too much

7. Knead the dough into 16g small balls, arrange them on the baking tray in turn, and then use a 50g moon cake mold to press the small balls into a flower shape

8. Put it in the 160°C preheated COUSS co-3703 oven, middle layer, cookie function, bake at 160°C for 20 minutes and then turn to 150°C to bake for 5 minutes. After baking, use the temperature to bake for a few minutes until you are satisfied. The color can be taken out

9. Afternoon tea, the afternoon sun is warm, soak a pot of jasmine dancong, and eat a few pieces of almond-flavored shortbread, what a wonderful life...