Nut Margarita Cookies

Nut Margarita Cookies

by Happy and elegant

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

A healthy and delicious snack that melts in your mouth, with ordinary ingredients and simple methods, the baked biscuits are very delicious! Adding nuts and almonds, the fragrant and crispy taste is very delicious.

Ingredients

Nut Margarita Cookies

1. The materials are ready.

Nut Margarita Cookies recipe

2. Put the boiled egg yolk into the sieve and crush it with a spoon to make the egg yolk pass through the sieve and become fine egg yolks.

Nut Margarita Cookies recipe

3. The sifted egg yolk is ready for use.

Nut Margarita Cookies recipe

4. Chopped almonds.

Nut Margarita Cookies recipe

5. After the butter has softened at room temperature, add powdered sugar and salt.

Nut Margarita Cookies recipe

6. Beat with a whisk until the butter turns light and fluffy.

Nut Margarita Cookies recipe

7. Pour in the sifted egg yolks.

Nut Margarita Cookies recipe

8. Stir well.

Nut Margarita Cookies recipe

9. Mix low-gluten flour and cornstarch through a sieve and add to the whipped butter.

Nut Margarita Cookies recipe

10. Then add chopped almonds.

Nut Margarita Cookies recipe

11. Mix into a loose shape.

Nut Margarita Cookies recipe

12. Put it in a fresh-keeping bag, knead the dough through the bag with your hands, and put it in the refrigerator for 1 hour.

Nut Margarita Cookies recipe

13. Take out the refrigerated dough, take a small piece and knead it into a small ball, and place it on the baking tray.

Nut Margarita Cookies recipe

14. Use your thumb to press vertically in the middle of the ball to make natural cracks appear around it.

Nut Margarita Cookies recipe

15. Make all the biscuits one by one.

Nut Margarita Cookies recipe

16. Put it in the middle of the preheated oven and bake at 150 degrees for about 20 minutes.

Nut Margarita Cookies recipe

17. The edges are slightly browned and ready to go out.

Nut Margarita Cookies recipe

Tips:

1. The oven time and temperature must be adjusted flexibly according to your own oven.
2. The dough after refrigeration is drier and harder, and natural cracks are more likely to appear when pressed with your thumb.
3. When kneading a small ball, just use the temperature in your hand to gently form it into a ball, don't take too long.

Comments

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