Low Temperature Pine Nut Cookies

Low Temperature Pine Nut Cookies

1. Prepare pine nuts, whole egg liquid, and cranberries and chop finely. (Cranberry plays the role of embellishment in the biscuits, so the amount is not too much, too much will cover the scent of pine nuts)

2. After the butter has softened, add the powdered sugar.
Beat until the butter is puffy and white.

3. Add the egg liquid in 2 times, beating each time until it is fully absorbed before adding the next time.

4. Pour in low flour and mix well (be careful not to over-mix to avoid gluten).

5. Add pine nuts and cranberries, and mix well. Because there are more nuts, you must knead repeatedly with your hands in this step to make the nuts and dough fully merge.

6. Use plastic wrap (or directly use a suitable biscuit mold) to shape the dough into rectangular strips of about 4*6 cm, and freeze them in the refrigerator until hard (about 1 hour or more).

7. Take out the frozen dough, cut into slices of about 0.8, and put it into the baking tray (note that there should be a certain gap between the biscuits to avoid adhesion during the baking process). At this time, the oven is preheated at 130 degrees.

8. Put it in the middle of the oven and bake for about 45 minutes, until the biscuits are slightly yellow in color.

9. The color of the low-temperature baking is light and beautiful, and the full pine nuts will definitely make you eat it very enjoyable.

Tips:

Pine nuts can be replaced with other dried fruits.