Italian almond crisp
By VicentaLakin
Recipe Recommendations
- big almond 60 grams
- powdered sugar a spoonful
- almond powder 40 grams
- low-gluten flour 120 grams
- Lead-free baking powder 2 grams
- fine sugar 70 grams
- vanilla essence 4 drops
- salt 1 gram
- egg yolk of 2
- fresh milk 30 ml
- milk fragrance
- baking
- an hour
- ordinary
Steps for Italian almond crisp
1
Heat the oven to 180 degrees and preheat for 10 minutes; put the almonds into a baking sheet, sprinkle with powdered sugar, and bake in the oven for 10 minutes, turning once in the middle.
2
Sift together almond powder, flour, baking powder, fine sugar, and salt into a plate and mix well.
3
Add egg yolks in portions and mix well.
4
Add vanilla essence and mix well.
5
Slowly pour in the fresh milk and use your hands to form a dough.
6
Add cooled almonds to dough and mix well.
7
Divide the dough into two pieces and knead it into an arch, and brush the surface with egg yolk liquid.
8
Heat the oven to 160 degrees for 10 minutes, and bake the middle layer for 30 minutes.
9
Remove, cool until there is still warmth, cut into small pieces, and place on a baking sheet.
10
Heat the oven to 180 degrees and preheat it and bake for 10 minutes. (During baking, the almonds should be crispy and turned over once to make the color on both sides the same and the taste will be crispy.)