For this cookie, it's really love at first sight, (originally an almond controller) can be summed up in a few words, crisp, fragrant, sweet, really all with flavor.Let's see how it's made.

WHAT YOU NEED

Ingredients

Dough: 180 grams of low-fat flour
90 grams of butter
50 grams of flour
Two eggs.
50 grams of butter
60 grams of fine sugar
50 grams of cream
25 g of honey
25 grams of malt sugar
60 grams of almonds

How TO MADE Caramel and almond cookies

Steps 1 to 4

1. Preparing the necessary materials

2. The butter in the dough material is softened at room temperature, stirred smoothly with an electric egg beater, added sugar powder and stirred until white

3. Add the egg yolk and stir evenly.

4. Add the low-fat flour to the butter, stir slowly to a dry powder-free state, stir into a dough

Steps 5 to 8

5. The mixed dough is rubbed on a growth stick, placed on oil paper, and baked with a doughnut stick into a doughnut about the size of a toaster.

6. Gently punch small holes in the cooked skin with a fork to prevent it from swelling during baking

7. Put it in a preheated oven and bake it on 170°C and 140°C for about 30 minutes until the surface is golden yellow.

8. Add butter, fine sugar, light cream, honey, malt sugar, heat until melted

Steps 9 to 12

9. When cooking, stir with eggs so that the temperature is even when heated (cooking to about 120 degrees can turn off the fire), turn off the fire and quickly add the almond slices, stir evenly

10. Use the heat to pour the almond syrup onto the skin and flatten the surface with a razor blade.

11. Put it back in the oven and bake it for about 10 minutes on 180 degrees and 150 degrees.

12. After cooling, the surface of the almond caramel is not sticky and can be eaten by hand.