Norwegian Christmas cookies
- 25g butter
- fine sugar 25 grams
- 20 grams of whole egg liquid
- 77 grams of low-gluten flour
- 31 grams of almond flour
- Appropriate amount of cream cheese
1.Put almonds in the food processor
2.Crush into powder
3.Take out the butter from the refrigerator and soften it naturally, add sugar and beat with a whisk
4.Add egg liquid a little at a time.Add one time and stir well until the egg liquid and butter are completely combined and then add the next time
5.Don't think it's such a hassle, so add less egg mixture and beat until it's blended quickly Too much is not easy to fight
6.Sift flour and almond flour into a container
7.Mix well with a rubber spatula until there is no dry powder
8.Put it in a plastic bag and knead it with your hands
9.It takes at least 2 hours if the long strips are put in the refrigerator to refrigerate overnight.
10.Take out the long strips 8 equal portions, about 22 grams each.
11.Spread a thin layer of butter on the tower mold
12.Take a small piece of dough and put it into the mold
13.Use disposable gloves to press the dough into the mold
14.Do everything in order
15.Small fork Some holes to prevent the bottom from bulging into the pan
16.Put it in the oven preheated to 180 degrees and bake for about 18 minutes
17.Put it on a rack to cool off after it's baked
18.Finished product
Xiaoyingzi said:1.Mixed dough Generally, it needs to be refrigerated overnight.Only in this way will the taste be good.2.The molds that are not non-stick must be brushed with oil to be easily taken out.I use a piece of frozen butter to rub a few circles in the mold and leave traces of butter on the mold.It can be used for anti-sticking purposes without being too much smeared.3.Almond flour is better if it is ready-made.It is not like I use almond flakes to make powder.
