French Caramel Almond Shortbread

Name: French Caramel Almond Shortbread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 195g Unsalted butter; 110g Powdered sugar; 45g Almond powder; 330g High-gluten flour; 75g Whole egg liquid; 1 branch Vanilla pods; 2g salt; 35g Shimizu; 35g Light cream; 70g butter; 4g Water mussel; 52g honey; 120g Caster sugar; 150g almond slices; 1/2 lemon peel

by coldly

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I took the time to go back to my hometown. I used to make some cranberry biscuit cookies. I was afraid that they would get tired of eating. This time I made this caramel almond shortbread. I have made this caramel almond shortbread several times, but this is the first time. Make it for the family in my hometown! The taste of this shortbread is really good, the top layer of caramel is sweet but not greasy, the bottom layer is crispy and delicious, and the taste is rich! Sure enough, after they ate it, they all thought that I had taken less, and a few people were not enough to have their teeth exposed, and they said they wanted to go home with me to eat enough!
Just look at the name and you know that the protagonist of this cookie is almonds! This almond is not the southern apricot and the northern apricot in our country, but the large almonds in the United States, also called almonds. Almonds are rich in nutritional value and contain about 20% of high-quality plant protein. Although half of them are fat, they are rich in nutritional value. Ninety percent are plant-based unsaturated fatty acids, so you don’t have to worry about getting fat due to excessive calories. In addition, there are more than 10 kinds of rich nutrients such as calcium, magnesium, iron and other minerals, vitamin B, and vitamin E! There are more than 10% dietary fiber, which can be used for weight loss! "

French Caramel Almond Shortbread

1. Prepare the ingredients, slice the butter in advance and place at room temperature until softened, sift the high-gluten flour, cut the vanilla pods and scrape out the vanilla seeds for later use.

2. Pour the butter in an egg beater and stir with a whisk until it becomes a smooth cream.

3. Pour the powdered sugar, salt, almond flour and vanilla seeds from the crust ingredients into the butter, and use a whisk to mix.

4. Pour half of the egg liquid into the butter paste.

5. Stir well and then pour in the remaining egg liquid and stir to mix.

6. Pour the flour into the butter paste twice.

7. Mix with a spatula until there is no dry powder.

8. Take out the pie crust dough and wrap it in plastic wrap or greased paper, press it into a thin and uniform sheet, and put it in the refrigerator for 3 hours or overnight.

9. Take out the dough and sprinkle a little high-gluten flour to prevent sticking, roll it into a 28*28 square slice, and then move the dough to the 28*28 Kitty baking pan (you can roll the dough on the oil paper, and then move the oil paper to the bake Plate, pierce the dough with a fork.

10. Put the baking tray into the preheated oven at 170 degrees and bake for about 18 minutes.

11. Make the caramel part below, and bake the almond slices in the oven at 160 degrees for 5-6 minutes.

12. Pour the water, whipped cream, unsalted butter, honey, water mussels and caster sugar into the milk pan and mix, heat to 115 degrees and turn off the heat.