Chocolate Almond Cookies 朱古力杏仁曲奇
This is one of my favourite cookies, every time when I bought a tin of assorted cookies, I must eat the chocolate almond one first 🙂
The buttery cookies with cocoa flavour, add in some almond slices…it is just delicious! Super easy to make, you can freeze the cookie dough in freezer and whenever you crave for these cookies, just slice it and bake it!
香濃的牛油曲奇，濃濃的朱古力加上香脆的杏仁片，做成這個超美味，令人完全停不了的曲奇！
做法簡單，新手都可以做到。還可將麵糰冷藏，每次想吃曲奇的時候，拿出來切件再焗即成，非常方便！
Cream the butter and sugar until light and fluffy.
Add in egg, mix well. Then sift in flour, cocoa powder and salt, mix until well-combine. Add in almond slices, mix together.
Wrap it with cling film, shape it to a log. Freeze for 45 minutes. (if the dough is too loosen, add some milk)
Slice it into 1cm thick pieces, place it on parchment paper. Pop in preheated oven at 180C, bake for 15 -20 minutes. .Enjoy!
用電動打蛋器打發牛油至軟身，然後加入糖，拌勻.
加入雞蛋，拌勻，然後篩入麵粉、可可粉和鹽，拌勻即可 （不要過份攪拌）再加入杏仁片，拌勻.
將麵糰用保鮮膜包好，塑形(隨自己喜歡），放入冰箱雪45分鐘
*如麵糰很鬆散，可加少量牛奶
用刀將麵糰切成將1cm薄片，放在烘焙紙上，放入已預熱180度C焗爐，焗約15-20分鐘即成！
*這個食譜可做25-30塊曲奇
- 80 g unsalted butter
- 60 g sugar
- 1 egg
- 120 g cake flour
- 20 g cocoa powder
- 60 g almond slices
- 1/4 tsp salt
- 80 克 無鹽牛油
- 60 克 糖
- 1 隻 雞蛋
- 120 克 低筋麵粉
- 20 克 可可粉
- 60 克 杏仁片
- 1/4 茶匙 鹽
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Cream the butter and sugar until light and fluffy.
-
Add in egg, mix well. Then sift in flour, cocoa powder and salt, mix until well-combine. Add in almond slices, mix together.
-
Wrap it with cling film, shape it to a log. Freeze for 45 minutes. (if the dough is too loosen, add some milk)
-
Slice it into 1cm thick pieces, place it on parchment paper. Pop in preheated oven at 180C, bake for 15 -20 minutes. .Enjoy!
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