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Sake-Shochu-Manual.today Almond
cookie Home Books Recipes-p1 Recipes-p2 Health Benefits 4Wellbeing Glossary ReachUs Almond
cookie
Materials For base: 2 cup all purpose flour 2 teaspoon baking powder 0.5 cup sugar A pinch of salt 1 stick butter ( ½ cup) 1 egg 1 tablespoon vanilla extract 1 tablespoon lemon zest For topping: 2 cup sliced almond 1 cup sugar 0.5 stick butter ( 1/4 cup) 1 tablespoon milk Baking pan 9x12 inch non-stick baking
pan. Coat the inside of the baking pan
with butter thoroughly and then flour in order to prevent the cookie from
sticking to the baking pan. Cooking ·
(a)
Mix flour and baking powder, and then sieve. ·
(b)
Put softened butter, sugar, salt, egg, vanilla extract and lemon zest in a
bowl. Mix well. ·
(c)
Combine a. and b. and mix well again. Put the mix into the baking pan and
evenly flatten using a rolling pin. ·
For
the topping, put milk, sugar and butter in a frying pan, and heat until sugar
and butter start bubbling. Then add almond and mix well. Pour on the top of the base (c). ·
Bake
in the preheated oven at 350F for 15 minutes, or until the top is browned. ·
Cutting
the large mass of cookie to bite size is easiest when done while it is warm.
Transfer the cookie mass to a cutting board upside down. Cut the cookie from the bottom to a bite
size. (If the baked cookie mass does not come out easily, you should
have increased coating the inside the baking pan.
In this case, wait until the whole is cooled and try to pull out partially.) |
