Piped Butter Cookies with Almond Flour
From the MolalaCook kitchen · 烘焙手記
Piped Butter Cookies with Almond Flour
杏仁唧花牛油曲奇
Pipe these buttery almond cookies into little swirls and bake them gently at 150°C.
▶ Watch the recipe
Before you begin
A small amount of cream gives the dough just enough softness to pipe. If dragging the piping tip lifts the dough, stop squeezing before lifting the tip.
Method 做法
Cream the butter
Beat the softened butter and icing sugar until noticeably lighter in colour. Scrape the bowl so no plain butter remains at the bottom.
See this stage at 0:25 →
Make the dough
Beat in the yolk gradually, then add the cream in small portions. Sift in the cake flour and almond flour in two additions, folding until there are no dry patches.
Pipe and bake
Spoon into a piping bag fitted with a fluted nozzle. Pipe small swirls on a lined baking sheet, keeping the size and thickness consistent. Bake in a preheated oven at 150°C (302°F) for about 25 minutes. Let the cookies firm up before lifting them.
See this stage at 3:27 →
Watch & bake along
Piped Butter Cookies with Almond Flour
✦How soft should the butter be?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Korean Stainless Steel Piping Tips
Fit a piping tip to a bag for a decorative finish; select the opening for your pattern.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
