Two-color almond biscuit

Published Mar 24, 2023 at 03:46am ET

Food Material List

1 butter 100g
2 Powdered sugar 65g
3 Low-gluten flour 100g+90g

Operational steps

1 Soften butter at room temperature, add sugar and salt, and beat it loose with an egg beater. Add the beaten egg liquid twice, stirring well until the egg liquid and butter are mixed evenly, then divide it into two parts.
2 A portion of butter is sifted into B (100 grams of low gluten flour) flour and mixed with a rubber scraper to form a yellow dough.
3 In the other butter, sift in C (low gluten flour 90 g, cocoa powder 10 g, big almond 40 g) flour, cocoa powder and big almond, mix well into black dough. Two dough pieces were wrapped in plastic film and refrigerated for 20 minutes.
4 Take out the plastic from the refrigerator. The black dough is shaped into 3*3 cm square section with knife back or scraper. The white dough is cut into long strips with knife. The bread is rolled into 1 cm thick cakes with rolling stick and cut into two 3 cm wide rectangles with knife.
5 Brush two white patches with protein solution, place black rectangular strips in the middle, compact, and freeze for 30 minutes.
6 The oven is preheated 5 minutes in advance, 175 degrees; the dough is taken out, cut into 1 cm thick flakes, and put into a baking pan with non-sticky oil paper; the baking pan is placed in the upper and middle of the oven, and is heated up and down for about 20 minutes.

Tips

Biscuits should not be cut too thin, otherwise they will be easily deformed when baked.

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