I didn't go to the store today, so I took the kids home on a rainy day.This cookie is very simple to make, crispy, crispy, and delicious.But it's very, very simple.

WHAT YOU NEED

Ingredients

Low powder 85 grams
15 grams of cocoa powder
50 grams of butter
25 grams of flour
15 grams of egg juice
30 grams of almonds

How TO MADE Cocoa and almond cookies

Steps 1 to 4

1. The butter is softened at room temperature in advance.

2. The sugar powder is poured into the butter and stirred evenly with a hand-held egg beater.

3. Add 15 g of egg juice twice, stirring until completely mixed before adding a second time.

4. Mix low flour and cocoa powder and stir evenly.

Steps 5 to 8

5. The powder is sifted into step 2 and cut evenly with a rubber scraper.

6. After stirring, add 30 g of almond slices and stir evenly again.

7. It is then removed and poured onto the chopping board, gently squeezed by hand, forming a triangular shape.

8. Wrap it in a preservative film and put it in the refrigerator for half an hour.

9. It is then removed, cut into thin slices of about 3 mm and placed in a test tray lined with oil paper.

10. The oven is preheated at 170 degrees.

11. Middle layer, up and down, 10 to 15 minutes.

12.

Handy cooking tips

　　When put in the refrigerator, it must be frozen to a very hard state, otherwise in the shape of a triangle, if slightly soft, everything will crack or disintegrate.Almonds can be exchanged for other nuts, and they taste very good.