Crispy Almond Cookies
1.
According to the material table, prepare all the materials
2.
First, beat the butter (the butter can only be beaten after it reaches room temperature)
3.
Then add the granulated sugar 2-3 times into the butter to beat
4.
Whip until milky white (like the color in the picture), then add milk and vanilla extract and mix well
5.
Then add the low-gluten flour in 3 times and stir evenly with a rubber spatula
6.
Then add the low-gluten flour in 3 times and stir evenly with a rubber spatula
7.
Then roll the biscuit paste into a stick shape, wrap it in baking paper, wrap it in plastic wrap and put it in the refrigerator overnight
8.
Take out the frozen biscuit paste and cut them into 1cm thick slices, neatly place them on the baking tray, and bake them in a preheated oven with a middle layer of 180° on the upper and lower fire for 15-20 minutes
9.
If you have a mold at home, you can also use a biscuit mold to make a beautiful look. Here I made two plates of almond cookies in different shapes.
10.
Color the sides around the biscuits. Once they have cooled down, you can also dip them in chocolate sauce and enjoy!
Tips:
1. If you don't have almonds at home, you can use the same amount of cranberries instead, or replace it with chocolate chips!
2. If you don't have coconut paste, you can leave it alone. Friends who like coconut paste can also put more. It will not affect the production of biscuits, mainly because of taste preference.
