白杏仁餅White Almond Cookies

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材料：

            杏仁片 100克

            白油 135克

            糖粉 70克

            低筋麵粉 140克

            玉米粉 100克

            鹽 1/4茶匙

            杏仁粉 60克

        

            Almond flakes 100g

            Shortening 135g

            Icing sugar 70g

            Cake flour 140g

            Corn flour 100g

            Salt 1/4tsp

            Almond powder 60g

           80pcs

           80顆

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做法：

1. 160度烤100克的杏仁片10分鐘。Bake 100g of almond flakes for 10 minutes at 160 degrees celsius.

2. 加入135克白油到大盆中。打至鬆軟。Add in 135g of shortening into a big bowl. Beat until fluffy.

3. 篩入70克糖粉繼續打。Sift in 70g of icing sugar and continue to beat it.

4. 篩入140克低筋麵粉，100克玉米粉，和1/4茶匙鹽。Sift in 140g of cake flour, 100g of cornflour, and 1/4tsp of salt.

5. 加入60克杏仁粉。以切拌的方式混合均勻，用手捏成團。Add in 60g of almond powder. Mix it using the cutting method and bring the dough together using your hand.

6. 倒入杏仁片混合均勻。Add in almond flakes and mix well.

7. 將麵團擀成一釐米厚度，用喜歡的模子壓出白杏仁餅。重複把麵團做完（約80顆）。Roll the dough out to 1cm thickness and use a round cookie cutter to make the white almond cookie shape. Repeat until the dough finish (around 80pcs).

8. 160度（上下火）烤約25分鐘。Bake at 160 degrees Celsius (upper and lower) for 25 minutes.

9. 完成。Done.

Tips：

1. 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.

2. 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.

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