Nut Shortbread
1.
Ripe nuts are cut into small pieces of the same size, large almonds and pecans are cut three times into four pieces, pistachios remain whole
2.
Add powdered sugar, a little natural vanilla extract and a little salt to the softened butter
3.
Beat the butter with an electric whisk until the color is white and fluffy
4.
Mix low-gluten flour and dry yeast evenly and add to the beaten butter
5.
Use a spatula to cut into a loose granular dough material
6.
Put greased paper on the baking tray, put the dough material in the round mousse ring, and flatten it with your hands to a thickness of about 1cm
7.
Put an appropriate amount of nuts on the pressed dough, and sprinkle a little dough material
8.
Gently lift the mold up, remove the mold and the biscuit shape is ready
9.
When taking the dough materials, try to make the same amount as possible, and the biscuits are also made into the same thickness
10.
Put it into the middle layer of the preheated 170 oven, and bake it for about 10-12 minutes.
Tips:
1. The mixing of this biscuit is slightly different from that of the basic biscuit dough. It does not need to knead the dough into a ball, nor does it need to be refrigerated or frozen, so the operation is very convenient.
2. I use three-energy round mousse ring with a diameter of about 6cm. It can also be replaced with other sizes. The baking time will be adjusted according to the situation.
3. I use cooked nuts. If they are raw, roast them at 170 degrees for a few minutes, then cut them into small pieces after they are cooked and let cool.
