Classic method of French matcha almond cake?

French diamond almond matcha cookies are simple and crisp, and you can learn them after reading them once.

Do you have any simple and delicious cookies on the tall table? The answer is: yes. This is a French diamond biscuit. Just listening to the name is already very tall. Let's talk about its taste first. It's crispy and has the smell of almonds. What is a diamond? It is coarse sugar. Take a bite. Crispy biscuits contain the sweetness of sugar, and various flavors hover on the tip of the tongue. Is it difficult to do so? It's actually easier than an entry-level cranberry cookie. It should be said that it is a level, all of which are entry-level. They don't need to be disposed of or sent away. They just need to mix and roll.

Especially suitable for this refreshing season, not so hot and cold. It's like reading a novel and listening to a song in a bookstore on a quiet street, not to mention eating a delicious matcha almond biscuit and drinking warm milk.

Matcha almond diamond biscuit

Ingredients: salt-free animal butter 60g, matcha powder 12g, low-gluten flour 70g, almond powder 20g, sugar 35g, egg yolk 1-2 pieces (depending on the size of the egg), almond slices, salt 1g, coarse sugar and water.

Exercise:

1. When making cookies, I usually choose fermented butter, which is more fragrant. Put the salt-free animal butter into a basin, soften it at room temperature until it can be easily pressed by a scraper, add sugar and stir well, without using electric egg beater.

2. Add the egg yolk and mix well. The yolk depends on the size of the egg. If it is a small egg, I will use two. If it is a big egg, I will use an egg yolk. Then add almond slices and mix well. If the almond slices are particularly thick, it is recommended to chop them. It doesn't matter if they are thin. Put them in.

We add a little salt to adjust the sweetness and make the taste richer. Sift in low flour, almond powder and matcha powder and mix well. Don't knead the noodles. The biscuits baked from the kneaded dough are hard and not brittle. Stir with a scraper until there is no dry powder. If there is no almond powder, use low powder instead. Almond powder is added to make it more crisp, but the details determine success or failure. Decide what to use.

We put the noodles on the plastic wrap and saw that the flour was quite dry. This is the reason for matcha. If it was original, it wouldn't be done. Never mind, don't be afraid, don't rub it, just roll it into a roll and freeze it.

After freezing, we take out the dough, tear off the plastic wrap, brush a layer of water on the surface and sprinkle with coarse sugar. If it is not fixed properly, roll the dough twice to fix it on the surface.

6. This dough is about 4 cm in diameter. We can cut it off by half a centimeter or 1cm thick. Slice it and put it on a baking tray. Preheat the oven in advance 170 degrees, put the baking tray in the middle layer of the preheated oven, and bake at 170 degrees 18-20 minutes. According to the chromaticity, if the temperature of your oven is too high, you should lower the temperature for a long time.

7. The freshly baked cookies are crisp. Don't touch it. Don't touch it until it cools and becomes brittle. Well, this French diamond matcha biscuit is ready. Is it super simple? If you like it, try it quickly.