Chocolate almond biscuit [65% cocoa butter] recipe-Chinese Food-best chinese food recipes-cooking food

Chocolate almond biscuit [65% cocoa butter]

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Chocolate has a richer taste than cocoa powder. If cocoa powder is used, it must be sugar free and of better quality. I use Swiss golden crown cocoa powder. It's still very good.

Cooking ingredients

Cooking Steps

Step1:Soften butter and beat until smoot

Step2:Add sugar powder and salt and stir well. No need to bea

Step3:After the chocolate dissolves in water, add it to the butter. Stir wel

Step4:Add egg white in several times. Whisk quickly and evenly. The batter should be fluffy and thick

Step5:Add vanilla extract and stir evenly. Sift in low flour and turn it into a uniform batter with a scraper

Step6:Add the almond slices and mix wel

Step7:Put the batter in the fresh-keeping bag. Put it in the plastic film box for modelin

Step8:Refrigerate for more than 4 hours. Remove and slic

Step9:180 degrees. Middle level. About 20 minute

Cooking tips:1. If you change chocolate into coffee powder, it's coffee biscuit. Change to green tea powder. It's green tea biscuit. You can also change almond slices into various dried fruits. But if it's nuts, they need to be frozen until they are hard to cut. 2. When modeling, because the batter is soft, you can use some tools. For example, various boxes. There are skills in making delicious dishes.