Milky Almond Cookies

Name: Milky Almond Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g milk; 80g Caster sugar; 160g butter; 190g Low-gluten flour; 10g milk powder; 40g Almond powder; 2g salt

by Jing Ruo Fan Hua

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I used to make Shen Dameng’s almond cookies recipe for my friends to try, and sent a small suggestion that the milk taste was not good, so I made a small change. After replacing the low powder with 10 grams of milk powder, the milk taste became stronger. This recipe is relatively easy to squeeze in the cookies, and the taste after baking is also great. It is recommended to bake a little more and put it in an airtight box. It will be very popular to share it with children during the Chinese New Year!

Ingredients

Milky Almond Cookies

1. Sift low-gluten flour, then add milk powder and almond flour and mix well

2. Add milk and sugar in a microwave or milk pot until the sugar melts, let cool in summer, and use when it is warm in winter

3. The butter is weighed directly in the cook machine, using a paddle-type stirring pat

4. Start the cook machine and beat until the butter is puffy and lighter in color

5. Add the milk syrup little by little to the whipped butter, and continue to beat until the butter is smooth and shiny

6. Add all powders

7. Stir in the cook machine at low speed

8. Put it in a squeeze bag with a piping nozzle

9. Squeeze evenly on the non-stick baking sheet

10. Put it in the preheated oven at 170°C, bake for about 12 minutes, move it out of the oven to the grill and let it cool, then put it in an airtight jar for storage