Almond Cookies Recipe Process
Ingredients
100g butter, 2g salt, 40g powdered sugar, 80g whipping cream, 160g cake flour, 80g almond powder, almonds (crushed) as needed, 10g cocoa powder
Methods
1. Sieve flour: First, sift the cake flour and almond powder separately for later use. This step is crucial and cannot be omitted. Sieving not only removes impurities in the flour, but also allows the flour to wrap more air, making the cookies crispier. After sifting, mix the two flours evenly, or mix them first and then sift.
2. Soften the butter: Note that what is needed here is softened butter, not liquefied butter. Soften the butter until you can poke a hole with your fingers. Add salt to the butter, first mix it roughly with a spatula, then use an electric whisk to beat it at low speed to make the salt and butter fully absorbed.
3. Add powdered sugar: Add powdered sugar in three times (it is recommended to use powdered sugar, not coarse sugar). After adding powdered sugar each time, use a whisk to beat evenly at medium speed, and add the next time after the sugar and butter are completely absorbed. If you only make a small amount of cookies, powdered sugar can be added at once. (5g cocoa powder can be added for half of the amount)
4. Heat the whipping cream: Heat the whipping cream to 30 degrees, be careful not to exceed 40 degrees.
5. Add whipping cream: Also add warm whipping cream three times, and use a whisk to beat evenly at slow speed after each addition until the whipping cream and butter are completely blended.
6. Add powder: Add the powder mixed in the first step to the butter paste, and use a spatula to cut or stir to mix well.
7. Mix the batter: Mix until there is no dry powder and it is smooth, be careful not to stir too much.
8. Fill the batter: Put the mixed biscuit batter into the piping bag, don’t put too much, push with a scraper to expel the air. You can choose a slightly thicker piping bag for easy operation.
9. Extrusion shape: Choose your favorite piping nozzle, squeeze out the cookie batter of the same size and shape, and add almonds. Leave the extruded batter at room temperature for 15 minutes before baking.
10. Preheat the oven: Preheat the convection oven to 160 degrees, and preheat the flat oven to 190~150 degrees.
11. Bake: Bake at 155 degrees for 15 minutes in the convection oven; bake at 190~155 degrees in the flat oven for 16 minutes until the edges are slightly golden. The specific temperature and time should be adjusted according to the actual situation of your own oven.
12. Cool: After the cookies are out of the oven, let them cool.
13. Seal and store: After the cookies are completely cooled, seal them in a bag and store them.
Follow the above steps, you can make crispy, delicious and beautiful cookies. Try it now and let your family and friends share the delicious time!
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About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions
