Coffee almond cookies
Today's cookie is coffee almond flavor, coffee taste is very fragrant and strong, still using our ultra-pure ear espresso liquid and pure coffee made, each piece can see full of almond slices, crispy and fragrant very delicious, want to do their own small partners can do it.
Required documents
Low gluten powder: 180g
Almond flour: 30 g
Almond slices: 60 g
Espresso: 18g
Ground coffee: 5 g
Silver treasure with salt butter: 130g
Egg mixture: 30 g
Powdered sugar: 50g
Production steps
1. Spread the almond slices flat in a baking sheet, put them in the preheated oven, bake at 150 ° C for 6-7 minutes, remove and let cool;
2. Softened butter into the basin, with an electric whisk to beat evenly; (it is recommended that you use silver treasure salt butter, every 100 grams of butter added 1.2g of salt, making biscuits is very suitable, can appropriately extend the shelf life of biscuits to add more flavor, with salt butter can save money to buy sea salt. ）
3. Add powdered sugar and whisk until white and delicate, add coffee powder and beat evenly, slowly add espresso liquid, while adding while whipping evenly;
4. Add the egg mixture 3 times, and add the next time after each whisk evenly;
5. Add almond flour, mix well with a spatula, add the baked almond slices, and mix evenly;
6. Add low gluten powder 2 times, add each time and mix well before adding the next time;
7. Lay the oil paper in the U-shaped biscuit mold, spread the biscuit dough into the mold little by little, press the shaping to be flat, no mold can also be squared by hand, wrapped with oil paper and refrigerated for 30 minutes;
8. Refrigerate until the shape is taken out, take out the dough with a knife to cut into 2 one yuan coin thickness, put into the baking pan, put into the preheated oven in the middle layer, up and down temperature 170 ° C, baking time 20 minutes, baking time 20 minutes, baking after the completion of the oven and then bake in the oven for 5 minutes to take out; (Baking time temperature is for reference only, specifically according to the oven temperature difference and finished product coloring situation adjustment)