Health benefits
Butter: low in protein
Eggs: nourishing blood
Ingredients
Low-gluten flour ( 200g ) | Butter ( 130g ) |
Fine sugar ( 35g ) | Powdered sugar ( 65g ) |
Egg ( 50g ) | Vanilla extract (ignore if not available) ( 1/4 teaspoon ) |
Hazelnuts (can be replaced by other nuts) ( appropriate amount ) |
How to make butter hazelnut cookies
1. Prepare the required materials according to the portions.Prepare the hazelnuts in advance, peel the shells, and then slightly crush them.
2.·Cut the butter into small pieces and let it soften at room temperature
·Use Beat with a whisk until smooth.
·Add fine sugar and powdered sugar, and continue to beat until the butter is smooth and slightly expanded in volume.
·Add the beaten egg liquid in three times, beating each time until the eggs and butter are completely combined before adding the next time.
·After whipping, the butter should be fluffy and white in color.
·Add vanilla extract and beat evenly.
3.Sift in low-gluten flour and add hazelnut kernels, use a rubber spatula or a flat Using a spoon, mix the flour and butter evenly until the flour is completely moistened.Do not over mix.The batter state after mixing is as shown in the picture.
4.I am lazy, so I didn’t do any appearance modification, I just spread the batter straight.Cut into small square pieces with a knife.For those who like to make some small shapes, you can adjust the shape and then bake it in the preheated oven.Middle rack of oven, 190 degrees, about 10 minutes.
5.Complete picture
Tips
*When adding eggs to butter, be sure to add them in batches, and add them each time Beat once until the eggs and butter are safely combined before adding the next time.Be sure not to rush it to avoid egg-oil separation.
*Butter does not need to be overbeated.The entire whipping process can be controlled in about 5 minutes (depending on the specific situation).
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