Strawberry almond dessert

Required raw materials:

50g almond flour, 50g low-gluten flour, 50g egg yolk 1 40g sugar and 50g butter (the raw materials are basically1:1).

Production process:

Stir butter and sugar evenly (butter can be heated in microwave oven until soft), then add egg yolk and stir. Sift in low-gluten flour and almond powder (almonds made by my blender) and knead into dough. Divide the dough into 16 balls, then press a small pit in the middle with your fingers, arrange it on a baking tray, and put it in the refrigerator for 20 minutes (to set the dough). In these 20 minutes, it can be used to clean the battlefield.

Take it out after 20 minutes, bake it in a preheated oven 180 degrees for 8 minutes, take it out, add strawberry jam into the pit, bake it for 2 minutes, and take it out. It's soft when it's just out of the pot, but it becomes brittle when it's cold.

Almond butter dessert

Formula (45 tablets of 8.5 cm× 4.5 cm product): thin powder 100g, sugar powder 330g, almond powder 330g, vanilla powder, egg white 330g, honey 55g and butter 350g. Production process:

1. Preparation: firstly, mix and sieve the sugar powder, almond powder, thin powder and vanilla powder in a dry state. 2. Preparation of slurry: Add egg white, honey and melted butter to the sieved dry powder raw materials, and stir evenly.

3. Molding and baking: pour the prepared slurry into a special mold coated with butter in advance, then put it in the refrigerator and let it stand at a low temperature above 1 hour. Take it out of the refrigerator and bake it in an oven at 200℃ for 20 minutes.