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巧克力杏仁曲奇



材料:

鹽 少許
糖 60 g
蛋黃 1 個
可可粉 30 g
杏仁片 80 g
無鹽牛油 120 g
低筋麵粉 180 g

做法:

1)把軟化的牛油放進容器內攪拌成乳狀,首先加入鹽,之後分3次加入糖打發至蓬鬆。

2)加入蛋黃繼續攪拌,之後加入1/3過篩的低粉,攪拌直至無粉為止。

3)加入剩下的低粉和可可粉,攪拌均勻,之後加入杏仁片,搓成糰

4)把麵糰搓形以後,以保鮮紙包住放進冰箱冷藏15-30分鐘。

5)30分鐘後,取出麵糰。把麵糰捲成4 cm的圓柱狀再用保鮮紙包住冷藏。

6)變硬後取出,以刀切成約0.5 cm寬片狀排列烤盤上,以180度烘烤,約10-15分鐘。

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