Gyro Almond Crisp

Name: Gyro Almond Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 100g Low-gluten flour; 50g Powdered sugar; 50g Almond powder; 1 pinch salt; 15g Wine Dried Cranberries

by quenny

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a very simple biscuit to make. It is as simple as whistling the butter, then mixing the powdered ingredients and mixing well. The shape is more arbitrary, even if you use your hands to form small balls.
The prepared biscuits have a crispy taste and are good to eat on empty mouth, but if they are paired with sweet and sour cranberry fillings, the taste will be better~ And, after putting the fillings, does the shape look like a spinning top? ?

Material: (about two plates)
Shortbread: 100g butter, 100g low-gluten flour, 50g powdered sugar, 50g almond powder, 1 pinch of salt Filling: 20g butter, 15g wine-stained cranberry"

Ingredients

Gyro Almond Crisp

1. Sift the low powder

2. Then add almond flour and powdered sugar

3. Grab evenly with your hands

4. The butter is softened at room temperature and beaten evenly

5. Add the mixed powder

6. Stir evenly

7. Then put the batter into the piping bag

8. Extrude the short cone shape by squeezing and squeeze it into the refrigerator for about 15 minutes; at the same time, start to preheat the oven, set the biscuit mode, 175 degrees (actually about 170 degrees), 30 minutes

9. After about 15 minutes, remove the biscuits from the refrigerator, put them in the preheated oven, and bake for 12-15 minutes

10. Bake out and let cool for later use

11. Make the filling: beat the softened butter evenly

12. Add chopped wine marinated cranberries

13. Stir well

14. Take a cookie and put a layer of filling on the back

15. Then stick it back to back with another biscuit.

Tips:
1. The production of this biscuit is very simple, the butter does not need to be beaten, as long as the color is slightly lightened;
2. The finished batter is too dry, so the shape of this biscuit is not suitable for squeezing the pattern with a toothed flower mouth, but you can use a round flower mouth with a diameter of 1~1.3cm, so that the extruded cone shape will also be Relatively beautiful