Ingredients
[material]
60g unsalted butter
40 g sugar
60 g soft flour
Almond flour 60g
30 g chocolate
Cooking order
1. Put the soft butter in a bowl and gently loosen, then add sugar and mix well.
2. Sift the soft flour and almond powder and add. Then, mix with a spatula, and when it becomes soft, lightly clump it together.
The original recipe uses hazelnut powder for flavor~! (I don't have it, so I use almond powder...)
3. Let the finished dough rest in the refrigerator for about an hour.
4. When the tissue paper is over, take 1/2 tsp (5 g) of the dough and make it round.
If you want to eat it in regular size, take 8g each.
5. Bake for 15 minutes in an oven preheated to 160℃.
Oven
6. After the cookies have cooled down sufficiently, put the melted chocolate in a bath and layer the cookies.
7. If you put it in the refrigerator, the chocolate can harden quickly, but the texture of the cookie can be hardened (because the butter got in). Conversely, if you harden the chocolate at room temperature, you can eat the cookies crispy, but it takes some time for the chocolate to harden.
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