Looking at all my journals yesterday, I didn't see much about baking. There is still no formal Qi Feng inside. After eating toast for so long, there is no blog about toast. I want to make up quickly.
Previous article The lemon cookies are loved by everyone, but the photos still need to be strengthened, and I will slowly improve them.
Cocoa almond cookies
By ShanelWelch
Recipe Recommendations
- low-gluten flour 130 grams
- cocoa powder 20 grams
- butter 80 grams
- powdered sugar 60 grams
- eggs 25 grams
- almond appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cocoa almond cookies
1
After the butter is softened, add the powdered sugar and stir well. Stir slowly until the powdered sugar and butter are well mixed, but do not stir the butter.
2
Add eggs to the butter and stir well. The eggs work better if you add them twice (stir until the first egg and butter blend completely before adding them again).
3
Sift together low-gluten flour and cocoa powder, add to the butter paste, and add almonds.
4
Mix the flour and butter thoroughly to form a dough.
5
Fold the dough into strips, wrap it in plastic wrap, and refrigerate for more than half an hour.
6
Cut refrigerated dough into thin slices and place on a baking sheet.
7
Place the baking sheet in a preheated 190-degree oven and bake for about 12 minutes. Remove, cool, and store in a sealed manner.