Christmas Frosted Almond Cookies
Overview
How to cook Christmas Frosted Almond Cookies at home
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Ingredients
Steps
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The ingredients for the biscuit base include 100 grams of butter, 220 grams of low-gluten flour, 40 grams of almond flour, and 80 grams of condensed milk (you can make about 40 biscuits. If you don’t need such a large amount, you can reduce the ingredients in half)
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The ingredients for the frosting include 200 grams of powdered sugar, 2 egg whites, an appropriate amount of lemon juice, an appropriate amount of food coloring, and an appropriate amount of chocolate of various colors.
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First melt the butter over water into a liquid.
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Sift the cake flour into the butter.
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Sift in almond flour.
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Add condensed milk. The Nestlé condensed milk I used is available in supermarkets!
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Use a silicone spatula to evenly stir the above ingredients together to form a dough and set aside. If it is winter, you can wait for a while. If the weather is warm, put it in the refrigerator for more than half an hour before use.
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Spread a layer of plastic wrap on the chopping board, divide the dough into 3-4 portions, cover the surface of the dough with a layer of plastic wrap, and then use a rolling pin to gently roll it into a dough about 5 mm thick. Because of the addition of almond flour, this dough is not as moist as other biscuit doughs. It will be dry and easy to crack. Don't worry, you can roll it out slowly and little by little.
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Use a Christmas-shaped cookie cutter to cut out the desired pattern on the dough sheet.
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Arrange the pressed patterns evenly on a baking sheet lined with tin foil or oil paper.
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Because the base of this Christmas biscuit is not too small, in order to prevent bubbling and unevenness during baking, use a toothpick or fork to poke some small holes on the surface of the biscuit before baking. Be careful not to use too much force, otherwise the biscuit will crack.
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Place the baking sheet on the middle shelf of the oven, adjust the temperature to 155 degrees, and wait for 8-10 minutes. Each oven brand is different, and the thickness of the biscuits is different, so please control the temperature and time by yourself, and you can see that the surface of the biscuits turns brown.
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The baked biscuits must be cooled before being stored in a sealed biscuit tin, otherwise they will become soft. Next comes the frosting decoration part. Beat the egg whites with a whisk until they form rough peaks, then add the powdered sugar in two or three batches.
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Use a whisk to mix evenly and set aside. If you find that the icing sugar is too thick, you can add a few drops of lemon juice to adjust.
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Use a piping tip with a round mouth to put it into a piping bag, then fill it with an appropriate amount of white icing, outline the snowman biscuit and then paint it until the entire bottom of the biscuit is covered with white icing. If you don't have a piping tip or piping bag, you can just put the icing directly into the plastic bag and cut a small opening to squeeze the icing.
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Put the biscuits covered with frosting aside to dry. Wait for the frosting to solidify before applying other colors. Otherwise, the colors of the upper and lower layers will be mixed together and affect the decorative effect.
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Put the biscuits covered with frosting aside to dry. Wait for the frosting to solidify before applying other colors. Otherwise, the colors of the upper and lower layers will be mixed together and affect the decorative effect.
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Mix the icing sugar and coloring evenly and set aside.
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The coloring method is the same as before.
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After the base color is painted and dried, you can decorate it with chocolate of various colors. Put the chocolate pieces into a piping bag and melt it into a cone shape with hot water. Then use scissors to cut a small opening in the piping bag and set aside. Because the melted chocolate in winter will solidify quickly. Use a hair dryer to soften the chocolate and squeeze it on the surface of the frosting for decoration.
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The completely dried biscuits can be put into biscuit bags and ready to be distributed to children!
