Almond Cashew Nut Cookies | 杏仁腰果曲奇

Great to go with less sweet or black coffee!
配小甜或黑咖啡, 讚!

Ingredients | 材料 :
  • Yield: 34 pieces | 34件曲奇

200g  Cake flour | 低根麵粉
  70g  Powder sugar | 糖粉 
  20g  Almond powder (super fine) | 超幼杏仁粉
100g Toasted almond and cashew nut | 杏仁及腰果,先焗好
150g Unsalted butter, softened | 無鹽牛油 (室溫回軟)

Steps | 做法

  1. 焗爐先以220°C預熱。
  2. 糖粉過篩,備用 。
  3. 麵粉過篩,備用。
  4. 牛油、糖粉打至輕身,呈淡黃色手霜狀。
  5. 加入已過篩的麵粉,輕輕用橡膠刮刀攬拌均勻。
  6. 加入杏仁粒、腰果粒、杏仁粉,輕輕攬拌成麵團。
  7. 麵團放牛油紙上滾成方形長條,用牛油紙包好,放雪櫃1小時至硬身。
  8. 取出麵團切成每片5mm厚,每片相隔2cm排放在已鋪牛油紙的焗盤上。
  9. 放入已預熱的焗爐並調至200°C,焗約12分鐘至表面呈金黄色。
  10. 取出放架上待涼。

  1. Pre-heat oven at 220°C.
  2. Sift powder sugar, set aside.
  3. Sift flour, set aside.
  4. Whisk butter and powder sugar until light and fluffy like handcream texture.
  5. Fold in flour, mix well with a scapper.
  6. Fold in toasted almond, toasted cashew nut and almond powder, mix gently until it forms a dough.
  7. Roll dough and shape rectangular strip on a parchment paper. Wrap with parchment paper. Chill the wrapped dough in the fridge for at least an hour or until firm.
  8. Slice dough into 5mm thickness and place the sliced cookies onto a baking sheet, 2cm apart to allow space to spread.
  9. Bake in the preheated oven and adjust it to 200°C, bake for about 12 minutes or until golden brown.
  10. Cool on rack.

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