Almond Cookie

Name: Almond Cookie
Total time: 30 min
Yield: 295 g
Ingredients: Seoul Milk 10 ml; Allulose Syrup 25 ml; Raw Egg Yolk 40 g; White Sugar 20 g; All-purpose Flour 50 g; Tapioca Starch (substitute for flour) 50 g; Almond Powder 100 g

Just a cookie packed with all sorts of ingredients.

Cook 30 min Difficulty NORMAL 1,146 kcal

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Ingredients

Main ingredients

Seoul Milk 10 ml
Allulose Syrup 25 ml
Raw Egg Yolk 40 g
White Sugar 20 g
All-purpose Flour 50 g
Tapioca Starch (substitute for flour) 50 g
Almond Powder 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 147.25 g 47%

Protein 31.55 g 10%

Fat 59.85 g 43%

Serving size 295g

Cooking steps

1

Finely chop the almonds and butter.
2

Mix butter and sugar until creamy.
3

Add the egg and mix well.
4

Sift cake flour, baking powder, and salt, then add to the mixture.
5

Add almonds and knead the dough.
6

Shape the dough into balls and place on a baking sheet.
7

Bake in a 180°C oven for 15-20 minutes.
8

Cool and enjoy.

Almond Cookie

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