French Caramel Almond Shortbread

French Caramel Almond Shortbread

1. Prepare the materials and the required amount.

2. Use a tool to scrape the lemon zest into crumbs.

3. Take a clean basin and add the softened butter and powdered sugar.

4. Beat the butter with egg custard until smooth.

5. Add the whole egg liquid to the butter in 2 times and beat it smoothly.

6. Add sifted low-gluten flour and mix briefly.

7. Add lemon zest and mix well.

8. Mix the dough until there is no dry powder.

9. Spread a piece of oil paper on the top and bottom of the dough, roll the dough into thin slices with a rolling pin, and pierce the dough with a fork to prevent the dough from being heated unevenly during the baking process.

10. Put the dough into the lower layer of the preheated oven, heat up to 160 degrees, and bake at 170 degrees for 15 minutes.

11. Put butter, white sugar, whipped cream and maltose in the milk pan, and melt the white sugar on a low heat.

12. Boil the sugar over high heat, and the syrup will give a caramel color, and turn off the heat to 115 degrees.

13. Pour the almond slices into the syrup.

14. Stir the almond slices and coat them with syrup evenly.

15. Spread the cooked almond slices on the toasted shortbread.

16. Put the caramel almond biscuits in the middle and lower layers of the oven, and bake them at 170 degrees for 20 minutes, until the almond slices are colored.

17. After baking the caramel almond shortbread, take out the inverted button.

18. Let the caramel almond shortbread cool and cut into pieces. It is better to cut it upside down.

Tips:

1. If you don't like northern almonds, you can replace them with almond slices, the serving size is 150 grams.
2. When the bottom of the biscuit is rolled, it is better to spread a piece of oil paper on the top and bottom of the dough.
3. The bottom of the biscuits must be covered with greased paper to make it easy to buckle out of the oven.
4. The temperature and time of the oven can be flexibly adjusted according to the common oven.