Whole Wheat Almond Butter Sandwich Cookies
by Small plan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The butter is softened at room temperature and powdered sugar is added.
2. Dispense until fluffy and slightly whitish in color.
3. The eggs are beaten into egg liquid in advance, and then poured into the beaten butter three or four times in a straight line.
4. Continue to beat quickly until the butter is smooth and delicate and becomes twice as large and the color is whitish.
5. Sift the whole wheat flour, low flour, baking powder and salt into (4), and stir briefly.
6. Add almond flour and almond flakes to (5), and mix all the ingredients evenly.
7. Put the dough into the fresh-keeping bag. Refrigerate for one hour (I refrigerated for three hours).
8. Dip some dry powder on your hands and knead the dough into round doughs.
9. Press it with a fork to make the lines.
10. Preheat the oven for 180 minutes and bake for 25 minutes (a little stuffy for three minutes later).
11. The reverse side of a biscuit is coated with jam. Coat the reverse side of the other biscuit with cream filling, and finally put the two together.
12. The method of cream filling softens the butter at room temperature.
13. Add the powdered sugar and mix it with a rubber knife.
14. Beat with an electric whisk until smooth, fine and fluffy, then pour in lemon juice in 2 times.
15. Continue to beat quickly into a smooth and delicate shape, serving as a lemon juice cream filling.
