Matcha almond crisp

Matcha almond crisp

Introduction:

"The almonds stored at home haven't moved for a long time. It suddenly occurred to me that it should be good to make biscuits. I didn't have the chance to use the Matcha powder I bought. I just let these" real estate "move this time. ——Matcha almond crisp. This biscuit has a longer shelf life because it doesn't use eggs. It's said that it can be stored for a month in a sealed freezer, and it won't go bad even if it's refrigerated for a week. Because I didn't do much, I didn't put it in that long. I finished it on the same day. "

Production steps:

Step 1: mix the butter and powdered sugar in the egg beater

Step 2: continue to add almond powder, sifted Matcha low powder and stir.

Step 3: add the crushed almonds and continue to stir.

Step 4: add almond syrup (or milk).

Step 5: mix well, knead into dough, make into round strips, and put them in the refrigerator for 30 minutes.

Step 6: take it out of the refrigerator and cut it into biscuits of equal thickness.

Step 7: preheat the small oven for 2 minutes, put the biscuit into the baking tray, cover it with a layer of tin foil and put it into the oven. Up and down the fire for ten minutes.

Step 8: take off the tin foil and bake it for another two minutes. When you see the color on the biscuit, you can come out of the oven.

Materials required:

Low gluten flour: 50g

Powdered sugar: 20g

Salt free butter: 50g

Almond powder: G

Almond syrup: 1 tsp

Crushed almonds: 20g

Matcha powder: 1 tsp

Note: 1, because there are ready-made large almonds at home, so the almond powder and crushed almonds needed in the materials are all made by me with a cooking machine. Almond powder beat some fine, almond broken a little dozen can, so eat up crisp feeling. 2. Powdered sugar is also polished with a cooking machine. Mm, who is still buying powdered sugar, doesn't need to buy powdered sugar if he has a cooking machine at home. Ordinary soft white sugar can be polished to the finest. 3. There is no almond syrup at home. I used milk instead. 4. Sift Matcha powder and low gluten flour in advance. It's best to do it twice. The biscuit will be more fluffy.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet