Caramel Almond Cookies

Caramel Almond Cookies

1. After 50 grams of butter is softened, add 20 grams of caster sugar and beat evenly with an electric whisk

2. Then add a total of 20 grams of whole egg liquid in two batches, and add the next egg liquid after whipping each time until absorption

3. Then sift in 100 grams of low-gluten flour

4. Use a spatula to mix into a dough without dry powder

5. Put a piece of absorbent paper as large as the mold on the bottom of the mold, then spread the dough on the bottom of the mold, flatten the dough by hand, and compact it.

6. Make some small holes

7. The oven selects the functions of upper and lower fire and hot air circulation, and adjusts them to 180 degrees respectively. After the middle layer is preheated for 10 minutes, put in the cake dough, bake for about 10 minutes until the surface is slightly yellow, and take it out to cool

8. In the process of cooling the bottom of the cake, an inset is made. Add 40 grams of caster sugar, 30 grams of butter, 30 grams of whipped cream, and 15 grams of honey to the milk pot. Heat on low heat until it starts to boil.

9. When boiling, add almond flakes, stir and mix, continue to cook for about 2 minutes, wait until the soup is slightly dry, then turn off the heat

10. Pour the cooked almond filling on the pie crust, spread evenly, and press tightly

11. Put it in the middle layer of the preheated oven, set the same temperature as the scones just now, continue to bake for about 20 minutes, and the surface will be golden.

12. After cooling, demould, cut into pieces, sealed and preserved

Tips:

Whether the mold is sticky or non-sticky, the bottom needs to be covered with oil-absorbing paper and then pressed into the bottom of the biscuit to bake to facilitate subsequent demolding.