In the afternoon of winter, a cup of Earl Grey tea with a few hand-made micro-bitter and super-fragrance coffee cookies, a happy life.
The small pieces of butter are softened on the warm balcony to make it easy to pinch (the room temperature in winter makes the Jiangsu and Zhejiang people without heating feel good).
Add the powdered sugar and whipped until it is slightly fluffy and white.
Add egg liquid and coffee liqueur until whipped with butter
Add hazelnut powder and almond crumbs and mix well
The coffee grind is sifted together with the flour, added to step four, and cut to no powder.
Wrap the whole strip with plastic wrap (if there is no long wooden box shaping, you can use three long feet to press, more neat than the wooden box) and freeze in the refrigerator for more than one hour.
Cut into 0.5 thickness square pieces into the baking tray, have a spacing, preheat the oven 165 degrees, bake for 20 to 25 minutes to a little color (I will bake with the original flavor every time, see the original taste is slightly yellow )
1, if the taste of matcha, save coffee, use 15g egg liquid, coffee powder into matcha powder, usually put 8g matcha powder. 2, if the chocolate taste, the egg liquid is the same as above, the coffee powder is replaced by chocolate powder, usually put 20g, minus the same amount of flour. 3, if the original taste, the egg liquid is the same as above, the coffee powder is replaced by the same amount of flour.