Put 50g of thoroughly softened mascarpone cheese and 70g of unsalted butter into a mixing bowl. Mix well with a rubber spatula. Beat with an electric egg beater at low speed until the mixture is slightly swollen and white.
Add 40g sugar and salt at one time and beat until smooth.
Add 30g of egg mixture in 3 times and beat well. Then add 5g of homemade vanilla essence (soak the Madagascar vanilla pod with vodka for a month).
Preheat the oven to 180 degrees. Sift in 140g of low-gluten flour and 30g of almond flour. Use a rubber spatula to mix coarsely. Roll dough into balls (or roll into long strips and refrigerate for 30-60 minutes and slice)
Place the dough balls on a greased baking sheet with a little more space between them so that there is enough space for pressing on the molds later.
I made 24 small ball, with a wooden mold pressure on the word fu, to the New Year just gone in February add blessings. Like it?
The cookies were a little thick, and I baked them at 175 degrees for 18 minutes. Turn off the heat and simmer for 10 minutes.
The cookies taste crispy firm, has a fragrance of the cheese taste, mixed light almond fragrance, suitable for breakfast with milk or suddenly feel hungry can not stand before he goes to bed at night, just to a piece of * * (^ o ^)