Cooking Steps

1. 

   Step1:Prepare the required materials. Soak cranberries in rum for about 2 hours.

2. 

   Step2:Soften the butter at room temperature and break it up. Add sugar powder and beat until the beater is sharp.

3. 

   Step3:Add the broken egg mixture in several times. Stir well and evenly.

4. 

   Step4:Add the almond powder and mix well.

5. 

   Step5:Sift in low gluten flour twice. Mix well with a scraper.

6. 

   Step6:Wrap the dough with a plastic wrap. Roll it with a rolling pin to form a 0.5cm thick skin. Refrigerate for 1 hour.

7. 

   Step7:Take out the dough with a little hardness. Cut the dough into rectangular pieces with a wheel knife.

8. 

   Step8:Preheat the oven for 5 minutes in advance at 170 ° C. bake for 15 minutes at 170 ° C in the middle and lower layers of the oven.

9. 

   Step9:Drain the soaked cranberries. Reserve the remaining rum.

10. 

    Step10:After the butter is softened at room temperature, add sugar powder and stir well.

11. 

    Step11:Add rum in several times. Mix well. The cream filling is ready.

12. 

    Step12:After the biscuits are cooled, take two biscuits of the same size and spread them with cream filling respectively.

13. 

    Step13:Spread the other one with the right amount of cranberries.

14. 

    Step14:Just clip two biscuits together. The rest of the biscuits do the same.

15. 

    Step15:Cranberry cream biscuits.