杏仁酥 Almond Cookies

去年做杏仁饼，不满意，觉得味道有点怪，今年再来挑战。

杏仁酥

做好后，尝了两个，依旧不是我想要的味道，真纳闷。不过，这个杏仁酥比去年那个好很多了。

食谱取自 Aunty Young，略有少许更改。

材料A (Ingredients A) 

110g          杏仁粉 (110g ground almond)

165g          特幼面粉 (165g superfine flour)

50g            糖粉 (50g icing sugar)

3/4 tsp       发粉 (3/4 tsp baking powder)

1/2tsp        苏打粉  (1/2tsp baking soda)

1/4tsp        盐 (1/4 tsp salt)

材料B (Ingredients B)

90g            粟米油 (90g corn oil)

材料C (Ingredients C)

少许           蛋黄液 (Some egg wash)

少许           杏仁碎 (Some almond nibs)

步骤 (Steps)

1. 把材料A搅拌均匀，慢慢加入材料B，搓成不黏手的面团。

    Mix ingredients A until well combine, then add in ingredient B slow to form a non sticky 

    dough.

2. 把（1）放在保鲜纸之间杆成3mm厚，用模印出自己喜爱的造型，涂上少许蛋黄液，

    用杏仁碎装饰，170度烤20分钟至熟。

    Place (1) in between the cling wrap, roll the dough into 3mm thickness, cut with cookie 

    cutter into desire shape, egg wash, decorate with almond nibs, bake at 170 degree for 

    20 minutes or until cooked.

Jan & Feb 2015 Event: My Homemade Cookies 

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether.

Cook & Celebrate: CNY

This post is linked to the event, Cook & Celebrate: CNY organized by Yen from Eat Your Heart Out, Zoe from Bake for Happy Kids and Diana from the Domestic Goddess Wannabe.

This post is also also linked to the event My Treasured Recipes #5 - Chinese New Year Goodies (Jan/ Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.