How to make hazelnut sesame cookies

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  1. Take the eggs out of the refrigerator and warm them up in advance.Heat butter over water until it becomes liquid, then sit in cold water to cool down.

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  2.Peel out the hazelnut kernels and place them in a baking pan.Bake at 180 degrees for 8 minutes.

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  3. After the hazelnut kernels are roasted, let them cool and peel them.(Some of them were really difficult to remove, so they were not completely removed.) Put in plastic wrap and crush with a rolling pin.

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  4.Put the black sesame seeds into the baking pan.Bake at 150 degrees for 8 minutes.It's too dark and I can't make it white...

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  5.Add butter to eggs and use Beat the eggs evenly with a whisk.Add sugar and continue beating until the mixture turns slightly white.

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  6.After mixing low-gluten flour and baking powder, sift into the mixed liquid.

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  7.Use a spatula to stir evenly.Pour in 1/3 of the sesame seeds and all the hazelnut kernels.Continue to stir.

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  8. Mix evenly.

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  9. Line a baking sheet with oiled paper, scoop out half a spoonful of dough, place it on the oiled paper, and use the back of a spoon Press the small noodle to deflate it.

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  10. Use the back of a spoon to stick an appropriate amount of black sesame seeds and spread it directly on the surface of the biscuit dough.Since a whole egg is added to the dough, when pressed with a spoon, the oil paper will slide easily, and the biscuit dough will also slide easily.You can use two spoons together.

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  11. The oven is 180 degrees above and below, and the baking sheet is placed on the second-to-last level of the oven.Bake for about 10 minutes.

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  12.After baking, take it out and let it cool.

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  13.Posing.