Name: Caramel Almond Cookies
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 90g butter; 50g Powdered sugar; 30g Egg yolk; 1/8 teaspoon salt; 75g Caster sugar; 50g Light cream; 25g maltose; 25g honey; 75g almond slices; 15g Pistachio Kernels; 80g Pure dark chocolate

Caramel Almond Cookies

1. Add the butter (softened at room temperature), powdered sugar and salt in the tapi ingredients into a small bowl

2. Roughly mix and then send until the color becomes lighter and the volume is enlarged

3. Pour in the egg yolk

4. Whipped evenly

5. Sift in low-gluten flour

6. Stir evenly

7. Pour the mixed dough into a non-stick baking pan

8. Cover the surface with a piece of greased paper and roll it evenly with a rolling pin

9. Remove the grease paper

10. Poke small holes in the surface with a fork, then put it in the refrigerator and let it stand for 30 minutes

11. Put it into the middle layer of the preheated oven, 180 degrees, 15 minutes

12. Bake out and let cool for later use

13. Chop the pistachio nuts and set aside

14. Pour the nougat ingredients except the almond slices into a small pot

15. Heat to 115 degrees, turn off the heat

16. Pour in almond slices

17. After mixing quickly, it is almond nougat syrup

18. Pour the prepared syrup onto the cool tapioca

19. Spread the almond syrup evenly, paying attention to leaving a little space on the edge

20. Put it into the middle of the oven, 190 degrees for 20 minutes

21. Sprinkle chopped pistachios on the surface immediately after being hot

22. Let cool until it doesn't stick to your hands and cut into strips

23. Melt the dark chocolate into a liquid state by heating in water

24. Wrap a layer of chocolate on the bottom and surface of the almond biscuits and let cool

Tips:
1. When making the tapioca, manually stir the butter and powdered sugar and then beat it with an electric whisk to prevent the powdered sugar from flying out;
2. The baking pan I use is Sanneng's golden non-stick baking pan with a side length of 28cm*28cm;
3. Poke holes on the surface of the tapi to prevent bulging during the baking process;
4. When the nougat syrup is flattened, leave a little gap so that it can be over-spread when it is heated later;
5. The process of melting the chocolate under water heating should not exceed 50 degrees;