almond shortcake
By OdellReinger
The most attractive thing about very crispy cookies is that after the cookies are shaped, they are frozen in the refrigerator. They can be taken out for a few months to be slightly thawed, sliced and baked. This allows you to make more at once and take it out when needed-excluding the time spent in the refrigerator for freezing, the production time totals about half an hour. An tempting and warm afternoon tea is so simple to prepare.
Recipe Recommendations
- butter 150g
- fine sugar 50g
- eggs half a
- low-gluten flour 200g
- salt handful
- sweetening
- baking
- half an hour
- simple
Steps for almond shortcake
1
Use your hands to knead the room temperature softened butter into a soft paste.
2
Grind the sugar into sugar powder.
3
Sieve in powdered sugar and mix well.
4
Pour in the beaten eggs in two times and mix well with your hands until smooth.
5
Scrape the edge of the basin clean with a spatula.
6
Mix the flour and salt well, and sieve into the basin in step 4.
7
Grasp evenly with your hands, then add the almonds.
8
Mix well, form into balls, wrap in plastic wrap and place in the refrigerator for 1 hour.
9
Sprinkle dry powder on the console, shape it into a cylinder (you can use the paper tube of plastic wrap) or a rectangle or any shape you like, and freeze it in the refrigerator for more than 1 hour.
10
Remove it when using, allow it to warm at room temperature for a few minutes, and then cut into evenly thick slices.
11
Drain on a baking sheet, heat in the oven at about 180 degrees, middle layer, 15 minutes (until the bottom is golden brown).almond shortcake Make Tips
1. There are also vanilla powder and lemon zest in the original recipe, but I didn't have it, so I didn't add it;2. The sugar content in the original recipe is 100g, which I halved, which is more suitable for my taste. Everyone adjusts it according to your own taste;3. The recipe comes from "Blue Ribbon".