This biscuit is easy to operate, and the surface is covered with a bitter dark chocolate sauce, which combines the sweetness of the biscuits with crispy and not greasy. Because of the addition of 榛 jam and black coffee powder, the biscuits exude a very strong nut + coffee aroma, it is not recommended to reduce the sugar. I brought it to the babies and they all liked it. Who really eats who knows. Fang Zi changed from teacher Lin Wenzhong.
All ingredients are ready.
Pour the butter + powdered sugar + 榛 jam into the bowl.
Send butter to a smooth, fluffy, shiny, shiny state. This step is important for the final taste of the biscuit, so the butter must be fully softened.
Pour in the egg mixture and continue to send until the butter and egg liquid are fully blended. Do not separate the water and oil.
Add sifted low flour, almond powder and black coffee powder. I am lazy here, and the almond powder has not been screened and used directly.
Use a spatula to mix well until there is no dry powder, do not over-mix, so that the flour is easy to squash, divided into 8 grams each, round and flat. After the oven is warmed up, 180 degrees and 15 minutes,
The dark chocolate sauce is melted with water, brushed on the biscuits, and sprinkled with almonds.