200 grams of low gluten flour

Butter125g

Cream100g

Sugar powder 70g

Almond powder 60g

A little salt

Cocoa powder 6g

How to make light cream doughnut cookies?

When the butter is softened, beat it well with an egg beater. In the beating process, add salt, add powdered sugar three times, and then add whipped cream three times.

Sift the low-gluten flour into the butter.

Add almond powder.

Do not use dry powder, stir evenly with a scraper.

Take out about one third of the dough and add cocoa powder.

Stir well.

The two kinds of dough are pressed into squares with the same area, and the dough is sticky, which needs plastic wrap to help shape.

Fold and flatten two pieces of dough. Cut it in half with a knife, then fold it and flatten it. Repeat three times.

Roll it up with plastic wrap and make it into a cylinder. Refrigerate or freeze in the refrigerator until the dough hardens.

Cut into pieces about 0.7cm thick and put them in a baking tray.

Preheat the oven to 175 degrees, and the surface will be slightly golden in about 20 minutes.