Recently popular a cookie cookie, the appearance and taste coexist, the dough added almond flour, wrapped in fine sugar, baked after the shiny, a little bit of small broken diamond feeling, plus the surface decoration of half an almond, small and cute, a bite of one.
By indifferent - smiling
<h2>Royalties</h2>
Unsalted butter 200 g
Powdered sugar 60 g
Salt 3 g
Flavor:
Low gluten flour 150 g
Almond flour 30 g
Cocoa flavor:
Low gluten flour 140 g
Cocoa powder 12 g
Almond kernels to taste
Surface decoration:
Caster sugar to taste
Salt-baked almonds to taste
<h2>Practice steps</h2>
1, butter cut into small pieces to soften, soft enough to be easily pressed with fingers, low room temperature can be put in the fermentation box to soften, but can not melt, into a liquid can not be sent.
2, add powdered sugar, can not be replaced by fine granulated sugar, can not be sent to the dough will be deformed.
3: Stir it with a spatula to avoid splashing the powdered sugar.
4, use an electric whisk to open the butter at medium speed, about 2 minutes, slightly whitening can be, no need to over-whip. Divide the whisked butter into two portions.
5: Add low gluten flour and almond flour to the original flavor and stir well.
6: Add low gluten powder, cocoa powder and almond flour to the cocoa flavor and mix well.
7: Knead the dough smooth and non-sticky hands.
8, cocoa flavor is the same.
9: Knead the two doughs into long strips, about 2-2.5cm in diameter, and put them in the refrigerator for 10 minutes or refrigerate for about 30 minutes.
10: Brush the surface of the frozen dough with a layer of water and roll over a layer of white sugar.
11: Use a sharp knife to cut into small pieces of about 1.5cm.
12: Place evenly on a baking sheet, cut the salt-baked almonds from the middle, let the dough soften a little, and press the almonds into it.
13, the oven boiling hot air in advance preheating, put into the second and third layers, bake at 155 ° C for about 30 minutes, upside down the baking pan in the middle, bake more evenly.
14, after cooling down in the box.
15, the outer layer is stained with granulated sugar crystals, the entrance is crisp and fragrant, one bite at a time.
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