Crisp almond peanut cake

Crisp almond peanut cake

Introduction:

"I don't sleep enough. I think I'm too tired. I haven't made any delicious food for many days. I'm a bit raw. This biscuit is very crisp. It's another crisp biscuit I met after the Marguerite biscuit. It's delicious and easy to make. You can try it. "

Production steps:

Step 1: put the peanut butter into a bowl, add the oil, and mix well.

Step 2: add sugar.

Step 3: mix well.

Step 4: sift in flour and baking powder.

Step 5: stir evenly with a scraper.

Step 6: knead it into a smooth, non stick ball.

Step 7: divide the dough into small balls of about 12g.

Step 8: press the almond on the ball. Preheat the oven at 170 ℃ for 15-20 minutes.

Materials required:

Low powder: 120g

Baking powder: 1 / 4 teaspoon

Almonds: 30

Peanut butter: 60g

Corn oil: 40g

Cotton sugar: 40g

Salt: 1 / 4 spoon

Note: split the ball, almost on the line, do not weigh one by one. Peanut butter is more chewy when it's coarse. Bake and let cool.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet