Almond peanut crisp

Almond peanut crisp

Introduction:

"To make biscuits again, the idea of cake has to be postponed indefinitely. With the material at hand, make an almond peanut crisp. This almond is not the so-called American Almond, which is usually used and later renamed almond, but a small almond made in China. Small almonds have a unique flavor, not everyone can accept. To use a little less, is to make up for the deficit of peanuts. The final result has no obvious almond flavor

Production steps:

Step 1: Materials

Step 2: peel the peanuts and pour them into the cooking machine with almonds and 50g sugar powder

Step 3: beat to powder

Step 4: soften the butter, add 10g sugar powder and mix well with a rubber scraper

Step 5: stir with the egg beater

Step 6: add the whole egg in several times and beat to form a uniform cream paste

Step 7: mix the low gluten flour and baking powder and sift into the butter paste

Step 8: add peanut and almond powder

Step 9: mix well

Step 10: put it into the decoration bag and cut a round hole

Step 11: make a circle on the baking tray

Step 12: put it in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for 15-20 minutes, then simmer for 10 minutes

Step 13: the surface is golden, and it's out of the oven

Materials required:

Peanuts: 85g

Almonds: 15g

Powdered sugar: 60g

Butter: 50g

Whole egg: 50g

Low gluten powder: 60g

Baking powder: 1 / 4 teaspoon

Note: peanuts and almonds need to be slightly dried at low temperature in advance, not completely baked. There is no cooking machine. You can use a knife to cut the nuts as fine as possible

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet