Simple and Quick Crispy Cocoa Almond Sliced Cookies

Name: Simple and Quick Crispy Cocoa Almond Sliced Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g butter; 45g Powdered sugar; 15g Room temperature whole egg liquid; 110g Low-gluten flour; 10g cocoa powder; 30g Almond Chips

by Dusty

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Delicious cocoa almond sliced cookies, friends who like cocoa flavor must not miss this one! The slightly bitter cocoa is paired with the crispy and fragrant cocoa chips after baking. It is not very sweet, the taste is strong cocoa, the amount of sugar has been adjusted, there is no need to reduce sugar!
A plate is about 23 yuan, it is recommended to double the operation and bake two plates! After sealing, save and eat slowly! One piece for chasing drama and two pieces for afternoon tea. The operation is also very convenient. Novices are not afraid of it. There is no need to squeeze crispy cookies!

Ingredients

Simple and Quick Crispy Cocoa Almond Sliced Cookies

1. Prepare the ingredients, cut the butter into small pieces in advance and soften it so that it can be easily wiped off with a spatula. Regarding softening: one cut as small as possible and soften at room temperature or sunlight. Second oven fermentation stall.

Simple and Quick Crispy Cocoa Almond Sliced Cookies recipe

2. After adding the softened butter, add the powdered sugar and mix it with a spatula to prevent the powdered sugar from splashing when beating.

3. Electric whisk, beat at medium speed until the butter becomes lighter and whitish, and the volume is obviously fluffy. Add the whole egg liquid at room temperature in 3 times, mix thoroughly each time and add until the egg liquid is all added! Note: The egg liquid must be at room temperature. If the temperature difference is too large, the butter paste will separate oil and water.

4. The whipped smooth and fluffy butter paste.

5. Stir the low flour and cocoa powder and sift into the butter paste.

6. Use cutting and mixing, pressing against the sides of the bowl, and mix well until there are no dry powder particles. Pour in almond chips and mix well.

7. Put the mixed biscuit paste into a U-shaped biscuit mold with plastic wrap to form a rectangle! Wrap and refrigerate for more than one hour. If there is no mold, it can be shaped with the right-angle edge of the bakeware.

8. Preheat the oven up and down 160 degrees. Take out the shaped biscuit dough and cut it into 0.6 mm uniform slices.

9. Line the baking tray with greased paper and evenly arrange the biscuit bases and cut them into 23 pieces.

10. Put it in the lower middle of the preheated oven, turn it up and down at 150 degrees and bake for 30 minutes.

11. After roasting, take it out and let it cool, it will become crispy! Seal and pack after cold and store at room temperature!

Tips:
Tips: 1. The oven used in the article is PE3050, and it is only for reference when baking at a gentle temperature!
2. The butter must be softened in place.
After the almond slices are added, simply mix well, and slice them later, and the almond slices will be evenly distributed.