Low Temperature Pine Nut Cookies

Name: Low Temperature Pine Nut Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low powder; 90g Powdered sugar; 130g butter; 30g Whole egg liquid; 100g Pine nuts; 20g cranberry

by s sister-su

4.9 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

2

I remember that when I was a child, when I ate nut biscuits, I always thought that there were not enough nuts. Now I make my own nut biscuits. You must try this pine nut biscuit!
The fermented butter used, I like this mild and pure milky fragrance. Considering that baked goods are easy to get angry, this pine nut biscuit has been baked at low temperature and over time. Is the light gold color more pleasing to the eye?

Ingredients

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.