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Almond Shortbread Cookies
Ingredients
Unsalted Butter: 136g
Powdered Sugar: 40g
Whole Milk: 10g
Fine Sea Salt: 1.3g
Almonds: 56g
Pastry Flour: 196g
Potato Starch: 8g
Instructions:
1. Cut butter into cubes and soften at room temperature until pliable (20-25°C). Keep almonds whole or chop as desired.
2. Cream softened unsalted butter, icing sugar, and salt until light and fluffy.
3. Gradually mix in the milk until just combined. Do not overmix.
4. Mix in the almonds.
5. Shape the cookie dough and wrap in plastic wrap.
6. Cut the frozen dough into slices that are 0.7-1 centimeters thick.
7. Preheat the convenience oven to 180 ° C.
8. Bake for 10 minutes. Let the cookies cool completely before decorating.
9. Place the cookies in the preheated convection oven. Set the temperature to 140°C and bake in one batch.
10. Convection Oven Tip: Bake at 140°C for 20-23 mins. Lower and more even heat may require adjustment. Monitor progress.
11. Note: Cookies will turn out crispier after cooling completely on a rack. Then store sealed to preserve texture.