Cocoa almond biscuits inspired

Published Sep 11, 2023 at 21:58pm ET

I like everything about the taste of cocoa. What about you? This cocoa cookie is added to the American Golden Mountain Almond Slices. Slices dont need to be too thick. Personally, I think thinner ones will taste better. Baking temperature and time are well controlled. You will be absolutely surprised at the moment after baking. Its too crisp. It breaks when touched. This is a cookie that cant stop eating. It doesnt feel sweet at all. The cocoa powder for this biscuit is French Favna cocoa powder. Its small, but it tastes good. Because the cost is a little high, I also tried to use domestic cocoa powder later. The same weight, the color, the taste is too unsatisfactory. Finally, we insisted on using imported cocoa powder. Those who like to try can try the taste of cocoa powder. Maybe you will find the brand you like. Last summer, this biscuit had a ripple effect in my circle of friends. At that time, I received a lot of orders, one stop a day, and my 30 liter oven was too solid. At that time, I ate as I cooked, of course, all of which were broken corners. Because it doesnt feel sweet at all, theres no end to eating. Ha-ha. Rich cocoa and almond aromas linger throughout the mouth. Its just too much to stop. Losing weight on the lips is always tomorrows business. For this biscuit, I just want to say: Mrs. and Mrs. Taste me too much. I hope you will like it, too.

Food Material List

1 butter 75g
2 Powdered sugar 45g
3 Egg Wash 15ml
4 milk 15ml
5 Low powder One hundred and fifteen
6 Cocoa powder 6g
7 Almond slices 30g

Operational steps

1 Soften butter and add sugar powder
2 Whisk the eggs evenly with an electric beater
3 Add egg juice and continue beating until even.
4 Add milk and continue beating evenly.
5 Stir evenly as shown in the figure.
6 Add almond slices and stir well with a scraper.
7 Sift in flour and cocoa
8 Turn over with a scraper until dry powder is not available.
9 Hand-shaping for long strip. Wrap in a plastic wrap and freeze for 40 minutes.
10 The dough should be hardened and sliced, not too thick.
11 The oven is preheated 150 degrees for 15 minutes and can be eaten after cooling.~~

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