Almond FRAMBROZEN KENARI

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Hi there ... how are you all ? Lately I really miss to my mixer n oven a lot but since school holidays started, I was too busy taking care of childrens at home . Tempted to steal some time to bake hmmmmm..... Really miss my baking time . Today I was able to successfully make the long time tempetiting  COOKIES which I saw on my friend blog .

When I started making these cookies, feel like can i successfully make it to ? But I want to handle it as well as want to wait to taste these cookies .

When finished making the bottom layer I feel very satisfied .. aroma of cookies have fulfilled my house . I feel impatient to see the results later. After making all step and remove it from the oven , I feel like the top layer of cookies is not hard only. So I put  back the cookies in the oven and raise the temperature 110C and added another 30 minutes .

The results after that very satisfying. So if your oven is small its better if you set temperature to 110C but  if your use bigger oven set temperature to 90C  ... Good luck . Even the cookies are sweet, but very appetizing .....
Adapted : Masam Manis



Bottom Of the cookies
240 gm Wheat flour
100 gm castor sugar 
100 gm almond powder
200 gm butter - I used salted butter 
1     egg yolk
70 gm milk powder

Filling (middle)
Blueberry filling

Topping
60 gm   eggs white
120 gm castor sugar
2 tsp corn flour
1 tsp lemon juice

Deco
Pistachio nuts ( chopped)


Method:-
  • Bottom Of the cookies :-


  1. Beat butter with sugar until light and fluffy or white
  2. Add egg and beat again
  3. Put the flour which has been sifted with powdered almonds and milk, stirring until mixture becomes dough.
  4. Lining tray cutter size 12 x 12 x 2 inc with baking paper
  5. Pour the batter into the pan, and grind down the dough and press compact.
  6. Enter the cutter and press to dough.
  7. Prick dough with a fork.
  8. Bake for 15-20 minutes with the temperature 170'c or until golden brown
  9. Remove the cutter from the pan after cooking
  10. When cool, apply with strawberry or blueberry filing


  •  Topping
  1. Combine all ingredients for topping and turn the hand mixer with high speed until mixture is viscous.
  2. Then pour the topping over filling mixture and spread evenly
  3. Reassemble the cutter and press.
  4. Sprinkle with pistachio nuts
  5. Bake in the oven on the middle rack with 110c temperature for 1 and 15 minutes.
  6. When you touch the surface of the already dry, off oven and leave the cake in the oven is switched closed for 1 1/2 hours away so that the topping is completely dry.
  7. Then remove the cutter
  8. When it is really cold just remove cookies from tray



Warning - this cookie is very fragile and easily broken.



" Anyone Can Cook "

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