杏仁夹心蜂蜜饼

材料:

  • 400克 中粉
  • 1小勺 小苏打
  • 1小勺 泡打粉
  • 2大勺 德国圣诞饼干香料
  • 200克 蜂蜜
  • 100克 细砂糖
  • 110克 无盐黄油
  • 1个 大鸡蛋,打散
  • 200克 原味杏仁糖
  • 白巧克力,随好
  • 黑巧克力,随好

  • 做法:
    1. 面粉,小苏打,泡打粉和饼干香料混合过筛到一张烤纸上备用。准备俩烤盘铺纸备用。
    2. 蜂蜜,砂糖和黄油放入一个大锅,慢火加热融化黄油以及砂糖。只要将油脂,砂糖和蜂蜜煮至混合,但勿将其煮沸。因为一旦达到沸点,就会产生蒸汽,而蒸汽水份会导致焦糖结晶,烤好后的饼干也因此容易开裂。熄火移开锅。
    3. 逐渐加入备好的粉类拌匀后冷却5分钟。如果锅太热的话,可以将面团放到另一个碗里。搅入打散的鸡蛋,将盆里的面团用手揉搓均匀,再放到台面擀揉片刻直到不粘手。
    4. 面团匀分成两份。烤箱预热至180C/350F。台面洒上少许面粉,将每份面团分别擀成6毫米/1/4寸的厚片。按压出大的心形饼干。压好后剩下的零星饼皮,再重新擀,再压出饼干。如法制作另外一份面团。
    5. 台面洒上糖粉,放上杏仁糖,擀薄。用比饼干小一号的心形模扣出比饼干数量少一半的心形杏仁。将其放在饼干上,周边抹上少许水,然后盖上另一片饼干。压紧周圈包好。
    6. 分两次烘烤饼干直到其上色,每盘大约烤15分钟。取出后饼干会有些软,放在架上晾凉后就会固定成形了。之后再将饼干移出烤盘放在钢架上直到其凉透。黑白巧克力分别融化后,淋在饼干表面上。
    Adapted from Baking Obsession
       German & Austrian    Beans, Nuts & Seeds    Honey    Chocolate    Cookies & Confection    Bake



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