When the butter is soft, add the powdered sugar and stir the chocolate nut cookies evenly. Step 1.

Stir slowly until the powdered sugar and butter are mixed evenly. Don't send butter to chocolate biscuits. Step two.

Add the eggs to the butter and stir well. It is best to add the eggs in two times (stir until the first egg and butter are completely mixed before adding the next one). Step three.

Stir the eggs and butter thoroughly. And don't send it away. Add almond essence and stir well (chocolate nut cookies do not need almond essence). Step four.

Step 5: After mixing cocoa powder and low-gluten flour, sieve the chocolate nut cookies.

Pour the sieved flour into the butter paste, and stir it evenly with a rubber scraper, so that the flour and butter are completely mixed to form dough chocolate nut cookies. Step 6: Add almonds and chopped walnuts to the dough and knead well. If the dough is sticky at this time, you can put it in the refrigerator for 30 minutes to 1 hour until the dough is dry and has a certain hardness. Step 7: put the dough on the chopping board and shape it into a long strip as shown in the figure. Wrap the dough with oil paper or plastic wrap, and put it in the refrigerator for about 30 minutes until the hard chocolate nut cookies are made in step 8.

Take out the frozen dough. The ninth step is to cut the chocolate nut cookies into thin slices about 0.5 cm thick.

Put the cut biscuits into the baking tray, leaving a certain gap between each biscuit. Put the baking tray in a preheated oven at 190 degrees and bake for about 12 minutes. Take out the chocolate nut cookies, cool them and seal them. Step 10.

skill

1, the recipe of all butter biscuits is the same, but in order to have different effects, the recipe will be adjusted to some extent. For example, this biscuit reduces the amount of butter, does not use butter, and all uses powdered sugar, all in order to reduce the ductility of dough and keep the dough angular when baking. Of course, this also sacrifices a certain crispy taste. The taste of this biscuit is definitely not as crisp as the mixed nut butter cake.

2. Nuts can be replaced with your favorite varieties, such as melon seeds, hazelnuts and pistachios. The amount can also be adjusted according to your own preferences, but the total amount should not exceed 75 grams, otherwise there will be too many nuts, and the biscuit dough will not be easy to form and will be easily broken when cut.

3, almond diced or whole grain added, it feels different.

4. If it is a raw nut, before using it, spread it on a baking tray, bake it at 170 degrees for 5-8 minutes, then take it out and cool it, and the taste will be more fragrant.