松子杏仁饼 (Almond Pine Nut Cookies)
今年圣诞前只烤了一种口味的饼干,做法类似马格丽特小饼,加了松子和自磨的杏仁粉后,味道非常浓郁好吃。与单位同事和朋友一起分享,大家都很喜欢这款 Shortbread cookies并要了食谱。建议做完任何shortbread 饼干后,放置2-3天后再吃味道更加。
材料:
无盐奶油 (unsalted butter) 227g ,室温回软
糖粉(icing sugar) 2/3杯
杏仁香精(almond extract) 几滴
煮熟鸡蛋黄(hard boiled egg yolk) 2只
松子(pine nuts) 1/2杯
粉料:
低筋面粉 (cake flour) 1杯(cup)
玉米淀粉 (corn starch) 1 1/3杯 (cup)
杏仁粉 2/3杯
盐 (salt) 1/8 茶匙
苏打粉 (baking soda) 1/8 茶匙
把以上粉料混合均匀
做法:
1) 烤箱预热300F
2) 室温回软的奶油,加糖和杏仁香精,用手动搅拌机中速打至体积膨胀松软(大约3分钟左右);
3) 鸡蛋黄过筛加入奶油,再加入粉料,用一木勺搅拌均匀成面团,加松子拌匀;
4)在烤盘上铺上Parchment paper,手里沾些干面粉,把粉团揉搓成鸽蛋大小的圆球后放在烤盘纸上。用拇指在中间压一下,入烤箱烤20分钟左右至浅黄后取出;
Almond Pine Nut cookies (Hard-boiled Egg Yolk Cookies)
Yield: 35 cookies
Ingredients
butter, softened, 227g
Sugar, 2/3 cup
Cake flour, 1 cup
Corn starch, 1 1/3cup
Hard boiled egg yolks, 2
ground almond, 2/3
salt, 1/8 tsp
baking soda, 1/8 tsp
Instructions
- Preheat oven to 300F (160C);
- In a large bowl or - stand mixer, beat the butter and sugar together until fluffy;
- Press egg yolks through a sieve;
- add ground almond, egg yolks paste, flour and corn starch, mix well until well blended;
- shape into small balls, place on baking sheet, 1 inch apart. Use thumb to press half way;
- bake for about 20 minutes, until lightly colored on bottoms. Cool on rack;
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