Buying things outside, but if you get the word "handmade", you can't afford it. And doing food at home, not to say by hand, is definitely worthwhile. Indeed, home-made cookies are now more and more popular. From the perspective of quality and health, it is more advantageous than biscuits bought outside. Moreover, biscuits can be regarded as the simplest type of baking. Most biscuits do not require complicated production processes, and are simple, casual and casual. Today's almond chocolate bar is a very simple and delicious little biscuit, which is worth a try. Baking: the middle layer of the oven, 190 degrees, up and down, about 12 minutes
After the butter has softened, pour the powdered sugar into a bowl of butter and stir it with the egg beater until the powdered sugar and butter are evenly mixed (this biscuit does not need to be buttered, so it doesn't need to be whipped for too long)
Add eggs in divided portions (at least twice)
Stir in the egg and continue to mix well. Each time, the egg and butter are completely blended and added again.
Drip a few drops of almond flavor into the butter and mix well
Mix low-gluten flour, cocoa powder, baking soda and sift it into a bowl of butter.
Then add the chopped almonds and knead them into a dough (you can do it in a group, don't rub it repeatedly), put the kneaded dough on the chopping board.
Use a rolling pin to roll the dough into a rectangular dough
Cut out the irregular corners and make the patch a regular rectangle. Cut the dough piece into strips with a knife
Put the long strips on the baking tray and put them in the preheated oven for baking.
The middle layer of the oven, 190 degrees, up and down fire, about 12 minutes, baked until the biscuits are pressed hard. Sealed and stored after cooling
1, almond essence (almond essence) can be found in the import seasoning shelves of large supermarkets. It only takes a few drops at a time, don't put more. If you can't buy it, you can omit it. 2, when the sixth step into the dough, as long as the group can be, do not repeatedly rub, so as not to form too much gluten, resulting in poor biscuit taste. 3, cut off the extra corner piece, you can smash into a group and use it again. However, the biscuits made will be slightly harder than the first one. 4, chocolate biscuits do not change color when grilled, especially when grilling, pay attention to the heat. If the biscuit stick feels hard and hard, it can be baked. 5. Please note that the cocoa powder in the recipe cannot be changed into chocolate or chocolate sauce.