I boiled some almond milk, filtered out a lot of almond residue, and it ’s a waste to throw it away, so I use almond residue to make cookies, which is delicious!
煮了杏仁奶，濾掉了好多杏仁渣，丢掉可惜，所以再度利用杏仁渣做餅乾，不错吃喔！只是个人觉得还不够甜，可以再多加一些糖！😉
Almond biscuits杏仁渣饼干:
Ingredients:
120g Low gluten flour
120g Unsalted butter
80g Granulated sugar
30g Black and white sesame seeds (1 tablespoon / 1/3 cup)
Appropriate amount of walnuts (optional)
Method:
1. Roast the almond residue at 180 ° C (to remove some water), put the walnuts in another pot and roast with the almond residue for about 15 minutes.
2. Cream the butter and granulated sugar until pale in colour, add almond residue and mix well.
3. Sift in the flour, stir gently with a spatula, add sesame or walnuts to form a cookie dough.
4. Shape the dough into a long cylinder or a rectangular column (using the plastic wrap box or the empty cylinder in the middle of the plastic wrap), put it in the refrigerator for one hour, then take it out and slice, place it on the baking tray.
5. Preheat the oven at 180 ° C / 350 ° F, place the baking tray in the oven, bake for 15 ~ 20 minutes (depending on the thickness), then turn off the oven, then boil for another five minutes, take out and let cool Enjoy!
杏仁渣饼干:
材料：
120g 低筋面粉
120g 无盐奶油
80g 砂糖
30g 黑白芝麻（一大匙/ 三分之一杯）
核桃适量（可无）
做法：
1. 将杏仁渣以180度C烤松 (去除一些水分)，核桃放另一盆中和杏仁渣一起烤香，约15分钟。
2. 奶油和砂糖打至泛白，加入杏仁渣一起搅拌均匀。
3. 筛入面粉，以刮刀轻柔搅拌，加入芝麻或核桃，形成一个饼干面团。
4. 将面团塑形成长圆柱或长方柱 (利用保鲜膜外盒或保鲜膜中间的空圆柱) 放入冰箱冷冻一小时后，再拿出来切片摆置于烤盘上。
5. 烤箱预热180度C/350度F，将烤盘放到烤箱，约烘烤15~20分钟(视厚度而定)，然后将烤箱关掉，再闷五分钟，拿出放凉即可享用！
食谱来自：网络
Happy Baking!
煮了杏仁奶，濾掉了好多杏仁渣，丢掉可惜，所以再度利用杏仁渣做餅乾，不错吃喔！只是个人觉得还不够甜，可以再多加一些糖！😉
Almond biscuits杏仁渣饼干:
Ingredients:
120g Low gluten flour
120g Unsalted butter
80g Granulated sugar
30g Black and white sesame seeds (1 tablespoon / 1/3 cup)
Appropriate amount of walnuts (optional)
Method:
1. Roast the almond residue at 180 ° C (to remove some water), put the walnuts in another pot and roast with the almond residue for about 15 minutes.
2. Cream the butter and granulated sugar until pale in colour, add almond residue and mix well.
3. Sift in the flour, stir gently with a spatula, add sesame or walnuts to form a cookie dough.
4. Shape the dough into a long cylinder or a rectangular column (using the plastic wrap box or the empty cylinder in the middle of the plastic wrap), put it in the refrigerator for one hour, then take it out and slice, place it on the baking tray.
5. Preheat the oven at 180 ° C / 350 ° F, place the baking tray in the oven, bake for 15 ~ 20 minutes (depending on the thickness), then turn off the oven, then boil for another five minutes, take out and let cool Enjoy!
杏仁渣饼干:
材料：
120g 低筋面粉
120g 无盐奶油
80g 砂糖
30g 黑白芝麻（一大匙/ 三分之一杯）
核桃适量（可无）
做法：
1. 将杏仁渣以180度C烤松 (去除一些水分)，核桃放另一盆中和杏仁渣一起烤香，约15分钟。
2. 奶油和砂糖打至泛白，加入杏仁渣一起搅拌均匀。
3. 筛入面粉，以刮刀轻柔搅拌，加入芝麻或核桃，形成一个饼干面团。
4. 将面团塑形成长圆柱或长方柱 (利用保鲜膜外盒或保鲜膜中间的空圆柱) 放入冰箱冷冻一小时后，再拿出来切片摆置于烤盘上。
5. 烤箱预热180度C/350度F，将烤盘放到烤箱，约烘烤15~20分钟(视厚度而定)，然后将烤箱关掉，再闷五分钟，拿出放凉即可享用！
食谱来自：网络
Happy Baking!
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