Two-color almond cookies
Overview
In the hot summer, that touch of green looks fresh. Almonds can relieve cough and resolve phlegm. Putting it in the biscuit adds a hint of almond aroma and a crunchy texture. Make this cookie fun.
Tags
Ingredients
Steps
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All materials are ready
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Soften the butter and add powdered sugar
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First mix the powdered sugar and butter with a spatula, then beat with an electric whisk at low speed until smooth. Add the whole egg liquid in 3 batches and beat at low speed
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Smooth creamy paste
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Sift in low-gluten flour, then pour in almond flour
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Knead the dough with your hands
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Take out the dough, place it on the kneading mat, and divide it into two equal portions. Put 10 grams of almond kernels in one portion, and 4 grams of matcha powder and 10 grams of almond kernels in the other portion
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Roll each into a 25 cm long cylinder
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Twist the two into a twist shape, then gently roll them into a 30 cm long cylinder with your hands, wrap it in plastic wrap, and store it in the refrigerator for about 3 hours to harden the noodle cylinder
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Take out the refrigerated noodle cylinder and place it on the chopping board
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Use a sharp knife to cut into discs about 1 cm thick
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Arrange it a little with your hands and place it on a non-stick baking sheet
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Place in the middle rack of the preheated oven, raise the heat to 160 degrees, lower the heat to 140 degrees, for 25 minutes, then simmer with residual heat for 5 minutes
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After taking out the oven, gently transfer the biscuits to a drying rack to cool, then seal and store in a can
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Looks good
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A touch of matcha flavor and crunchy almonds
