Coffee Brown Sugar Almond Cookies

Name: Coffee Brown Sugar Almond Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 145g butter; 250g Low-gluten flour; 1.5 egg; 1 tbsp Baking powder; 150g almond; 2 tbsp Instant black coffee powder

by Big N's Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

(The emoji on the picture was added by some Xiuxiu software, everyone automatically ignores hehe)
There is a coffee-flavored cookie with almonds in Hong Kong’s Jenny Cookies that tastes very good. I really like that flavor. I made brown sugar almond cookies just two days ago and thought it tasted very similar, so I added some coffee powder today. Come in, it can be regarded as a "cottage" hehe. This biscuit is crispy and delicious, with almond particles, which gives it a special taste.
As for baking powder, many people dare not use it because many baking powders in China contain aluminum, and some people even use it to bake a cake and have a strange smell when they break a meeting. In fact, the baking powder itself is made of some corn starch, soda powder, and some other ingredients. It is not harmful in itself, it is just a concern for China's food safety issues. If you really don’t like it, you don’t need to add it.
In addition, nowadays, many people buy foreign baking powder online, which is also a feasible method. Because the biscuits with baking powder will really become much crisper. "

Ingredients

Coffee Brown Sugar Almond Cookies

1. Almonds are beaten into fine particles with a food processor (not ground into powder)

Coffee Brown Sugar Almond Cookies recipe

2. The butter is softened at room temperature, mashed slightly, and then beaten with a whisk.

3. Whisk until the butter volume starts to swell and prepare to add sugar

4. The three parts of brown sugar, one part of brown sugar and one part of powdered sugar I used today are also broken up with a food processor, which is convenient to use.

5. Divide the sugar into the butter 2-3 times and beat evenly.

6. Then mix low-gluten flour and a spoonful of baking powder through a sieve, and stir in the butter.

7. In order to make it easier for everyone to see the amount of my baking powder, I especially gave a close-up of the spoon, which is about 1-1.3 tablespoons.

8. After adding the flour to the butter, stir, adding 1-1.5 egg beaten whole egg liquid in the meantime.

9. Then add the chopped almonds and continue stirring.

10. In the meantime, the black coffee powder is boiled with about a teaspoon of water and poured into the flour.

11. Then knead the flour into a dough with your hands, knead it into a shape you like, seal it with plastic wrap, and freeze it in the refrigerator for 15-20 minutes.

12. Take it out and cut it into slices about 0.7 cm thick,

13. Put neatly on the baking paper, preheat the oven at 170 degrees (338F) for 10 minutes, then put the biscuits in the middle layer, and bake at 170 degrees for about 18 minutes.

14. The volume of the biscuits with baking powder will expand, so the gap between the biscuits should be slightly larger. This one is after baking. You can compare it with the one before baking.

15. It is best to take out the baking tray for the baked biscuits as soon as possible, otherwise the residual temperature of the baking tray will overbake the biscuits and affect the taste.