Sweet Almond Cookies
by Rui Erniang
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The butter is softened at room temperature and sugar is added.
2. Beat until the color turns white and the volume becomes larger.
3. Beat the eggs, add in three times and beat them evenly, and add the egg mixture again after the eggs are beaten each time.
4. Add flour.
5. Almonds are roughly chopped with a knife and added.
6. Knead into dough.
7. Divide it into two, make it into a square or a circle, and wrap it in plastic wrap. Put it in the refrigerator for 30 minutes.
8. Preheat the oven to 175 degrees. Cut the refrigerated dough into half-centimeter thick slices.
9. Place it on a baking sheet lined with baking paper.
10. Put it in the oven and bake for 10-12 minutes. The baked biscuits are placed on the grill to cool and then boxed. The biscuits can be stored for 1 week if sealed.
Tips:This biscuit dough can be made more and stored in the refrigerator at a time, and when needed, it can be taken out and thawed, sliced and baked, which is more convenient.
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