Cocoa Cookies

Cocoa Cookies

1. The powder is mixed and sieved.

2. Almond flour needs to be sieved with a spatula.

3. Soften the butter and add powdered sugar and mix well.

4. Beat the whisk until it turns white, add the whole egg liquid in three times, each time you add the egg liquid and the butter completely.

5. Beat until feathery, fluffy and light, add salt and beat the salt evenly.

6. Pour in the sifted flour.

7. Stir evenly.

8. Put it in a piping bag.

9. Preheat the oven to lower fire 130 and upper fire 160, put a silicone mat on the baking tray and squeeze it into a pattern.

10. Put it in the middle of the oven and bake for 15 minutes at 130 and 160 for 15 minutes, then switch to 170 and 140 for another five minutes.

11. Get out of the oven and let cool.

12. After cooling thoroughly, put it into a small bag.

13. Pack it and give it to a friend as a souvenir.

Tips:

1. The butter must be softened in place, and it is not easy to squeeze.
2. The egg liquid should be added in batches, otherwise it is easy to separate oil and water
3. If the butter and egg liquid separates oil and water, just beat the butter and egg liquid insulated water with eggs again.
4. If the batter is too dry to squeeze out, you can add a little butter and mix it again.