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材料：
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做法：
1. 篩入300克低筋麵粉，半茶匙泡打粉，半茶匙蘇打粉到盆中。Sift in 300g of cake flour, half teaspoon of baking powder, and half teaspoon of baking soda into a big bowl.
3. 將所有篩入的粉類攪拌均勻。Mix the dry ingredients well.
4. 200克杏仁粉不必篩直接加入，攪拌均勻。Add in 200g of almond powder and mix it well.
5. 倒入180毫升油，以切拌的方式混合均勻，不要過度攪拌。Add in 180ml of oil and mix it using the cutting method.
6. 可用手將麵團混合更均勻。Bring the dough together using your hand and remember do not overmix it.
7. 將麵團分成10克一顆並搓圓稍微整形排到烤盤裡，影片有誤，這裏的份量可分成80顆。Divide the dough into 10g per piece. Little amendment here, this recipe can make up to 80pcs of almond cookies, not 40pcs as mentioned above.
8. 繼續完成80顆的製作。Repeat until the dough is finished.
9. 一顆蛋黃加半湯匙水攪拌均勻。Mix half tablespoon of water and one egg yolk together.
10. 將蛋液輕刷在杏仁酥表面，灑上些許杏仁粒。Brush lightly on top of each cookie and sprinkle some chopped almonds for garnish.
11. 放入烤箱上下火170度烤20分鐘，完成。Bake at 170 degrees Celsius (upper and lower) for 20minutes. Done.
Tips：
1. 所有粉類一定要過篩才更細膩。Make sure you sift all the dry ingredients.
2. 記得做任何餅乾加入粉類後以少攪拌為主，用切拌式將粉類吃進去，過度攪拌會讓麵粉起筋，烤出來的餅乾會變得不夠酥鬆，比較硬的口感。Cutting method is crucial for mixing up the dough and stop mixing as soon as all the ingredients have been incorporated. Over mixing will cause gluten development and lead to a tougher texture of cookies.
3. 如果真的怕起筋影響口感，可用保鮮膜把麵團包緊實放入冰箱靜置20分鐘再進行下一步。One way to prevent gluten development is to chill your dough in the refrigerator for at least 20 minutes, this allows the gluten in the dough to relax and thus give you a softer texture of cookies in result.
4. 建議一定要用低筋麵粉才會有酥鬆的口感，中筋麵粉會比較硬的口感。Cake flour is important here for a soft chewy texture of cookies while all-purpose/plain flour will give you a crispier texture of cookies.
記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)
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