Ingredients for Sakura Almond Biscuits: Salted cherry blossoms, to taste; Almond flour, 35g; Cake flour, 80g; Icing sugar, 40g; Butter, 70g; Egg, 15g.
Method for Sakura Almond Biscuits: Step 1: Group photo of all materials. As always, ensure all ingredients are prepared in advance to avoid confusion; baking should be a leisurely activity. (Butter should be cut into small pieces and softened at room temperature in advance). Step 2: Soak cherry blossoms in hot water beforehand, then set aside to rest. (Remember to change the water a few times in between).
Step 3: Stir cake flour and almond flour evenly. Step 4: Pour the mixed flour through a sieve. (If the almond flour clumps, use a mixer to stir slightly, but remember not to overdo it, just a few seconds, to prevent the release of oil). Step 5: The mixed powder will leave some coarse almond particles. Step 6: Add icing sugar to butter. Step 7: Stir a few times first, to prevent sugar from flying out when whipping.
Step 8: Then add egg liquid in three parts, stirring well each time. (Note: it’s not a whole egg, not a whole egg, not a whole egg!!! This is important, so it’s worth repeating three times). Step 9: Pour in the sifted flour and the remaining large almond particles. Step 10: Start by stirring with chopsticks; it will be dispersed and dry at first, remember not to add liquid, then switch to kneading by hand, and gradually it will form a dough.
Step 11: Place the kneaded dough on plastic wrap and shape it slightly. Step 12: Put it into a mold, press slightly to make it flatter. Refrigerate for one hour. If freezing, about 18 minutes should suffice. Step 13: Take out the chilled dough and cut it into slices of the same thickness. Step 14: Arrange them one by one, not too close together… Preheat the oven to 180°C top heat and 160°C bottom heat.
Step 15: Dry the cherry blossoms with paper towels. Step 16: Place them on the biscuits and bake for about 18 minutes. (Temperature and time may vary depending on your oven). Step 17: After baking, place on a cooling rack to cool. (The biscuits may be a bit soft when they first come out, but they will harden as they cool). Step 18: The finished product. Step 19: The finished product. Some biscuits are sprinkled with some white sugar, which also looks good.
Finally, for those who prefer a sweeter taste, you can add an extra 10g of sugar.
Cooking Tips for Sakura Almond Biscuits: There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘biscuits’ to directly view my recipes!
