MOIST & LEMBUT! ALMOND CROISSANT COOKIES
Almond cream
Almond Croissant Cookies
Bahan
Cookie dough:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar bersama garam, vanila, dan gula halus sampai lembut dan creamy.
- Masukkan 1 butir telur dan aduk sampai rata, lalu masukkan almond powder dan aduk sampai jadi frangipane cream yang halus.
- Pindahkan frangipane ke plastik segitiga lalu semprotkan bulatan 20 sampai 22 gram di atas loyang beralas kertas, sisakan sedikit krim untuk topping.
- Bekukan bulatan frangipane di freezer sampai keras.
- Kocok mentega tawar bersama brown sugar, gula kastor, garam, dan vanilla sampai creamy dan setengah mengembang.
- Masukkan 1 butir telur dan aduk sampai benar-benar tercampur.
- Masukkan setengah bagian tepung protein sedang bersama baking soda pakai spatula, lalu masukkan sisanya dan aduk asal sampai tidak ada tepung lagi.
- Tutup adonan cookies dan simpan di freezer sekitar 30 menit sampai firm.
- Timbang adonan 52 gram per potong lalu pipihkan masing-masing.
- Taruh bulatan frangipane beku di tengahnya lalu bungkus dengan adonan sampai rapat dan bulat mulus.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Poles bagian atas tiap cookies tipis-tipis dengan sisa frangipane cream.
- Tempelkan almond slice di atasnya sampai tertutup penuh, lalu pindahkan cookies ke loyang beralas kertas.
- Panggang 20 sampai 22 menit sampai kecoklatan.
- Selagi masih panas, rapikan bentuknya dengan ring supaya bulat, lalu biarkan dingin dan mengeras.
- Taburi cookies yang sudah dingin dengan gula halus.
Ingredients
Cookie dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with the salt, vanilla, and powdered sugar until soft and creamy.
- Add 1 egg and mix until combined, then stir in the almond meal until you have a smooth frangipane cream.
- Transfer the frangipane to a piping bag and pipe 20 to 22 g mounds onto a lined tray, keeping some cream aside for the topping.
- Freeze the frangipane mounds until solid.
- Cream the unsalted butter with the brown sugar, caster sugar, salt, and vanilla until creamy and half fluffy.
- Add 1 egg and mix until fully combined.
- Fold in half the medium protein flour with the baking soda using a spatula, then add the rest and mix just until no dry flour remains.
- Cover the cookie dough and chill it in the freezer for about 30 minutes until firm.
- Weigh the dough into 52 g portions and flatten each one.
- Place a frozen frangipane mound in the center, then wrap the dough around it and seal it into a smooth ball.
- Preheat the oven to 170 to 180 degrees.
- Brush the top of each cookie thinly with the reserved frangipane cream.
- Press sliced almonds over the top until it is fully covered, then move the cookies onto a lined tray.
- Bake for 20 to 22 minutes until golden.
- While still hot, use a ring to swirl each cookie into a neat round, then let them cool and set.
- Dust the cooled cookies with powdered sugar.
Cook Mode
Almond cream
Almond Croissant Cookies
MOIST & LEMBUT! ALMOND CROISSANT COOKIES
MOIST & LEMBUT! ALMOND CROISSANT COOKIES
Bahan
Cookie dough:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar bersama garam, vanila, dan gula halus sampai lembut dan creamy.
- Masukkan 1 butir telur dan aduk sampai rata, lalu masukkan almond powder dan aduk sampai jadi frangipane cream yang halus.
- Pindahkan frangipane ke plastik segitiga lalu semprotkan bulatan 20 sampai 22 gram di atas loyang beralas kertas, sisakan sedikit krim untuk topping.
- Bekukan bulatan frangipane di freezer sampai keras.
- Kocok mentega tawar bersama brown sugar, gula kastor, garam, dan vanilla sampai creamy dan setengah mengembang.
- Masukkan 1 butir telur dan aduk sampai benar-benar tercampur.
- Masukkan setengah bagian tepung protein sedang bersama baking soda pakai spatula, lalu masukkan sisanya dan aduk asal sampai tidak ada tepung lagi.
- Tutup adonan cookies dan simpan di freezer sekitar 30 menit sampai firm.
- Timbang adonan 52 gram per potong lalu pipihkan masing-masing.
- Taruh bulatan frangipane beku di tengahnya lalu bungkus dengan adonan sampai rapat dan bulat mulus.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Poles bagian atas tiap cookies tipis-tipis dengan sisa frangipane cream.
- Tempelkan almond slice di atasnya sampai tertutup penuh, lalu pindahkan cookies ke loyang beralas kertas.
- Panggang 20 sampai 22 menit sampai kecoklatan.
- Selagi masih panas, rapikan bentuknya dengan ring supaya bulat, lalu biarkan dingin dan mengeras.
- Taburi cookies yang sudah dingin dengan gula halus.
Ingredients
Cookie dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with the salt, vanilla, and powdered sugar until soft and creamy.
- Add 1 egg and mix until combined, then stir in the almond meal until you have a smooth frangipane cream.
- Transfer the frangipane to a piping bag and pipe 20 to 22 g mounds onto a lined tray, keeping some cream aside for the topping.
- Freeze the frangipane mounds until solid.
- Cream the unsalted butter with the brown sugar, caster sugar, salt, and vanilla until creamy and half fluffy.
- Add 1 egg and mix until fully combined.
- Fold in half the medium protein flour with the baking soda using a spatula, then add the rest and mix just until no dry flour remains.
- Cover the cookie dough and chill it in the freezer for about 30 minutes until firm.
- Weigh the dough into 52 g portions and flatten each one.
- Place a frozen frangipane mound in the center, then wrap the dough around it and seal it into a smooth ball.
- Preheat the oven to 170 to 180 degrees.
- Brush the top of each cookie thinly with the reserved frangipane cream.
- Press sliced almonds over the top until it is fully covered, then move the cookies onto a lined tray.
- Bake for 20 to 22 minutes until golden.
- While still hot, use a ring to swirl each cookie into a neat round, then let them cool and set.
- Dust the cooled cookies with powdered sugar.
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