This buttery cookies with cocoa flavour, added with some almond slices…it is so 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!
这款可可味的奶油曲奇，加入了一些杏仁片... 太好吃了！超级容易制作，你可以把饼干面团冷冻在冰箱里，每当你想吃这些饼干时，既可以把它切片烘烤了！
巧克力杏仁饼干
配方：
无盐奶油：100g
糖粉：60g
全蛋：1颗
低筋面粉：180g
可可粉：30g
杏仁片：90g
盐：1g
做法：
1 用电动打蛋器打发牛油至软身，然后加入糖，拌匀.
2 加入鸡蛋，拌匀，然后筛入面粉、可可粉和盐，拌匀即可 （不要过份搅拌）再加入杏仁片，拌匀.
3 将面团用保鲜膜或烘培纸包好，塑形(随自己喜欢），放入冰箱冷冻60分钟.
4 用刀将面团切成将0.5cm薄片，放在烘焙纸上，放入已预热170度C烤炉，烘烤约20分钟即可！
食谱参考来自： 明聪Leo
笔记：
- 我用的是不加糖的可可粉，所以甜度有点苦甜。 你可以根据自己的喜好添加更多的糖粉。
Chocolate Almond Cookies
Ingredients:
100g Unsalted butter
60g Icing sugar
1 Whole egg
180g Low-gluten flour
30g Cocoa powder
90g Almond slices
1g Salt
Method：
1 Cream the butter and sugar until light and fluffy.
2 Add in egg, mix well. Then sift in flour, cocoa powder and salt, mix until well-combine. Add in almond slices, mix together.
3 Wrap it with cling film or parchment paper, shape it to a log. Freeze for 60 minutes.
4 Slice it into 0.5cm thick pieces, place it on parchment paper. Pop in preheated oven at 170C, bake for 20 minutes.
Note:
- I used unsweetened cocoa powder, so the sweetness a bit bitter sweet. You may added more icing sugar to your liking.
Happy Baking!
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