I did not expect to like Italian almond shortbread for the first time! The taste of the butter is really crisp, because after the second baking, the water is baked and it is not sweet at all. Although the baking time is a little longer, in fact, the time for hands-on operation is very short, and the novice is completely OK. Do it once in the weekend and store it for a long time. Fang Zi changed from "Best Baking"
The whole egg liquid + powdered sugar is evenly mixed. In the figure, I doubled it, so there are more eggs.
Add the melted butter and mix well.
Sift all the powders into the mix and hang them until they are evenly mixed.
Pour in the almonds and mix well.
After plasticizing with plastic wrap, the wrap film can be peeled off, or it can be directly shaped by hand. The oven is preheated for 170 minutes and 35 minutes. After baking, it is completely cooled and sliced, so it is not easy to break.
After slicing, the oven will continue to bake for 30 minutes at 130 degrees. When it is baked for 15 minutes, it can be turned over. After the second baking, the moisture in the shortbread is gone, very crisp!
Finally, you can brush some chocolate sauce, sprinkle some nuts and eat it again, and taste more abundant~