Almond cookies
By VicentaLakin
Very cute and very delicious. And the almonds in the middle taste great.
Recipe Recommendations
- butter 100 grams
- powdered sugar 50 grams
- egg liquid 30 grams
- low powder 120 grams
- milk powder 20 grams
- honey 15 grams
- almond slices 35 grams
- sweetening
- roast
- half an hour
- simple
Steps for Almond cookies
1
Call it re-loading.
2
Butter softens at room temperature with sugar powder.
3
Let's mix the butter and the sugar powder with the hand, so we don't spill the sugar when we're out of it. Then we'll start the egg crying and then we'll start the butter.
4
Add egg fluid three times, each time after full integration with butter.
5
Butter's good after egg fluids; without oil and water separation, the size is a little bit larger than before
6
Scan low powder.
7
Evenly.
8
Put the pasta in the cookies and put in the proper mold.
9
Press the bouquet, squeeze out the face of the oven in the right shape.
10
Here's what we're gonna do. We're gonna put butter and honey in containers to make the material.
11
Insulated water to melt butter and fully integrate with honey
12
Add almonds.
13
And when you're ready, you're ready.
14
FILL THE MATERIAL IN WITH A SPOON. DON'T FILL TOO MUCH, TRY TO KEEP THE COOKIE AT THE SAME LEVEL. ONCE IT'S ALL FINISHED, YOU CAN GET INTO THE PREHEATED OVEN. 170 DEGREES OR 15 MINUTES
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The drawings, the tea, the desserts are ready...
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The drawings, the tea, the desserts are ready...
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The drawings, the tea, the desserts are ready...
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The drawings, the tea, the desserts are ready...
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The drawings, the tea, the desserts are ready...
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The drawings, the tea, the desserts are ready...
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The drawings, the tea, the desserts are ready...