Almond Crunch
Almond Crunch
Ingredient A:
100g butter
130g sugar
⅛ tsp salt
¼ tsp ammonia
Ingredient B:
1pc egg
¼ tsp vanilla essence
Ingredient C (sieve):
230g plain flour
½ tsp baking soda
20g ground almond
Ingredient D:
60g nibbed almond
Ingredient E:
adequate egg yoke
adequate almond
Method:
- Beat ingredient A until light and fluffy. Add in ingredient B, cream until smooth.
- Add in sieved ingredients C, mix until well-blended. Add in ingredients D, mix until well-incorporated.
- Divide into 10g each, Shape into balls.
- Place it onto a greased pan, then press it flat slightly. Egg wash the surface and place a piece of whole shelled almond in the centre.
- Bake at 170ºC for 20 minutes.
