Warm sunshine, fragrant coffee, and a few crispy cocoa almond cookies to enjoy afternoon tea in winter.

material

Ingredients: low-gluten flour130g; 20g cocoa powder, 80g butter, 50g powdered sugar and 30g whole egg liquid.

Accessories: 50g almond slices, a little baking soda.

Cocoa almond biscuit

1

Soften the butter, add the powdered sugar and stir until fluffy.

2

Add the whole egg liquid in batches and stir well.

three

Sift all the low flour, cocoa powder and baking soda for use.

four

Add the sifted flour to the whipped butter. When the mixture is almost the same, add the almond slices and stir well, otherwise the almond slices will be completely broken.

five

Knead into a ball. The weather is too cold, and the hands are too cold to form a ball easily. If the weather is warmer and the hands are warmer, it is absolutely no problem to form a group.

six

Fill in plastic artifacts, shape them into square strips, and put them in the refrigerator for 30 minutes. Plastic surgery is my weakness, so I use props.

seven

Cut into 4-5 mm pieces and bake in the oven. 170 degrees, medium level. 10- 15 minutes.

skill

skill

1, the sugar content of this recipe is just right, not very sweet, so there is no need to reduce the sugar.

2. Because I was worried that the biscuits would not be brittle because they were pressed too hard with plastic artifacts, I added some baking soda. If you use plastic directly, you don't need baking soda.