creamy biscuit
By EmelyStanton
Ingredients: salt,almond powder,butter,lemon juice,almond slices,eggs,powdered sugar,baking powder,low powder,whole wheat flour
Recipe Recommendations
- butter 180G
- whole wheat flour 30G
- almond slices 30G
- eggs of 2
- low powder 20G
- baking powder 2G
- almond powder 30G
- powdered sugar 100G
- lemon juice 25ML
- salt handful
- milk fragrance
- baking
- an hour
- ordinary
Steps for creamy biscuit
1
Soften butter at room temperature and add powdered sugar.
2
Beat until fluffy and slightly white.
3
Whisk the eggs into egg liquid in advance, and then pour into the butter in a straight line in three or four times.
4
Continue beating quickly, until the butter is smooth, delicate, and becomes twice as large and the color is white.
5
Sift the whole wheat flour, low flour, baking powder and salt into (4), briefly stirring a few times.
6
Add almond powder and almond slices to (5) and stir all raw materials well.
7
Put the dough into a crisper bag. Refrigerate for an hour (I refrigerated for three hours).
8
Dip some dry powder into your hands and knead the dough into round dough.
9
Press it with a fork to create a pattern.
10
Preheat the oven to 180 ° C and bake for 25 minutes (then slightly dull for 3 minutes).
11
Coat the reverse side of a cookie with jam. Coat the opposite side of the other cookie with cream filling, and finally combine the two.
12
The cream filling is done at room temperature to soften the butter.
13
Add the sugar powder and mix it halfway with a rubber knife.
14
Beat with an electric egg beater until smooth, delicate and fluffy, then pour in lemon juice in 2 portions.
15
Continue to quickly beat until smooth and delicate to form a lemon juice cream filling.