1. After 62 grams of butter is cut into small pieces and softened, add icing sugar to beat until the volume becomes bulky and the color becomes slightly lighter
2. Add 22 grams of egg white once or twice, and continue to beat until the butter and egg white are completely integrated
3. The butter and egg white mixture after whipping is smooth, delicate and puffy
4. Dissolve 1.8 g of coffee powder in 1/2 teaspoon of boiling water, pour it into the whipped butter, and then add a few drops of vanilla extract
5. Continue to stir to form a uniform coffee butter paste. Mix 80 grams of low-gluten flour and 35 grams of almond flour and sift into the beaten coffee butter paste.
6. Mix the flour and butter with a rubber spatula to form a cookie batter. At this time, the batter should be at the right level of dryness and wetness. It can be easily squeezed out of the flower mouth. Use a medium-sized chrysanthemum flower mouth and place it on the baking tray. Extrude the cookie pattern, preheat the oven to 190 degrees, put the baking tray into the middle of the oven, and bake for about 10 minutes
Tips:1. Be sure to use 100% pure almond powder to make this cookie, not the almond cream powder for brewed beverages sold in supermarkets;
2. Because pure almond flour itself contains more than 40% oil, the amount of butter in this cookie is lower than other cookies;
3. Instant pure coffee powder must be used, and three-in-one coffee powder with sugar and creamer cannot be used.
