ALMOND LACE COOKIES!
Resep
Almond Lace Cookies
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panggang almond slice dan almond utuh di oven suhu 170 derajat sekitar 6 menit sampai wangi, lalu dinginkan.
- Cincang kasar almond utuhnya untuk memberikan tekstur.
- Blender almond slice yang sudah dipanggang sebentar saja sampai jadi butiran kasar, jangan sampai kelamaan.
- Masak mentega tawar, brown sugar, gula pasir, corn syrup, garam, dan vanila di panci sambil diaduk sampai meleleh dan mulai mendidih.
- Angkat panci dari api lalu ayak tepung protein sedang ke dalamnya.
- Masukkan almond cincang dan almond yang sudah diblender, lalu aduk sampai menjadi paste.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Ambil sekitar 1 sdt adonan per cookies, bulatkan sedikit, lalu tata berjauhan di atas silpat karena adonannya akan menyebar banyak.
- Panggang 8 sampai 9 menit sampai cookiesnya mekar dan berbuih, perhatikan jangan sampai gosong.
- Selagi masih panas, rapikan cookies yang bentuknya kurang bulat dengan sendok.
- Dinginkan cookies sekitar 10 menit sampai mengeras, lalu lepaskan dari silpat dan taruh di cooling rack.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the almond slices and whole almonds in the oven at 170 degrees for about 6 minutes until fragrant, then let them cool.
- Chop the whole almonds coarsely to give the cookies texture.
- Blend the toasted almond slices only briefly into coarse crumbs, being careful not to overblend them.
- Cook the unsalted butter, brown sugar, granulated sugar, corn syrup, salt, and vanilla in a pot, stirring, until melted and just starting to boil.
- Take the pot off the heat, then sift the medium protein flour into it.
- Add the chopped almonds and the blended almonds, then stir until it becomes a paste.
- Preheat the oven to 170 to 180 degrees.
- Scoop about 1 tsp of the mixture per cookie, roll it lightly into a ball, then space them far apart on a silicone mat since they spread a lot.
- Bake for 8 to 9 minutes until the cookies spread and bubble, watching them so they do not burn.
- While they are still hot, use a spoon to nudge any uneven cookies back into a round shape.
- Let the cookies cool for about 10 minutes until firm, then peel them off the mat onto a cooling rack.
Cook Mode
Resep
Almond Lace Cookies
ALMOND LACE COOKIES!
ALMOND LACE COOKIES!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panggang almond slice dan almond utuh di oven suhu 170 derajat sekitar 6 menit sampai wangi, lalu dinginkan.
- Cincang kasar almond utuhnya untuk memberikan tekstur.
- Blender almond slice yang sudah dipanggang sebentar saja sampai jadi butiran kasar, jangan sampai kelamaan.
- Masak mentega tawar, brown sugar, gula pasir, corn syrup, garam, dan vanila di panci sambil diaduk sampai meleleh dan mulai mendidih.
- Angkat panci dari api lalu ayak tepung protein sedang ke dalamnya.
- Masukkan almond cincang dan almond yang sudah diblender, lalu aduk sampai menjadi paste.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Ambil sekitar 1 sdt adonan per cookies, bulatkan sedikit, lalu tata berjauhan di atas silpat karena adonannya akan menyebar banyak.
- Panggang 8 sampai 9 menit sampai cookiesnya mekar dan berbuih, perhatikan jangan sampai gosong.
- Selagi masih panas, rapikan cookies yang bentuknya kurang bulat dengan sendok.
- Dinginkan cookies sekitar 10 menit sampai mengeras, lalu lepaskan dari silpat dan taruh di cooling rack.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the almond slices and whole almonds in the oven at 170 degrees for about 6 minutes until fragrant, then let them cool.
- Chop the whole almonds coarsely to give the cookies texture.
- Blend the toasted almond slices only briefly into coarse crumbs, being careful not to overblend them.
- Cook the unsalted butter, brown sugar, granulated sugar, corn syrup, salt, and vanilla in a pot, stirring, until melted and just starting to boil.
- Take the pot off the heat, then sift the medium protein flour into it.
- Add the chopped almonds and the blended almonds, then stir until it becomes a paste.
- Preheat the oven to 170 to 180 degrees.
- Scoop about 1 tsp of the mixture per cookie, roll it lightly into a ball, then space them far apart on a silicone mat since they spread a lot.
- Bake for 8 to 9 minutes until the cookies spread and bubble, watching them so they do not burn.
- While they are still hot, use a spoon to nudge any uneven cookies back into a round shape.
- Let the cookies cool for about 10 minutes until firm, then peel them off the mat onto a cooling rack.
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