黑巧&大枣 之 黑白曲奇

中西融合的曲奇真是奇妙的组合呢
原本软糯的大枣变得脆脆的😜
黑巧与杏仁搭配 永远的神仙组合

用料  

黑巧&大枣 之 黑白曲奇的做法  

1. 黄油方至室温温，用刮刀软化，加入糖，搅拌均匀
   Warm up butter until room temperature, soften with a spatula, add the sugar and mix well

2. 加入蛋黄，搅拌均匀，均匀分成两份
   Add the egg yolk, mix well and divide into two even portions

3. 红枣去核切成小块（～1cm)
   Remove pit from the jujube and dice into small pieces (~1cm)

4. 黑巧克力隔热水融化
   Melt the chocolate over hot water

5. 其中一份加入杏仁粉、过筛的面粉和小块的红枣，翻拌均匀（如果太干，可适量加入无味的油）
   Take one portion of the mixture and add grounded almonds, sifted flour and diced jujube, mix well (add a little flavourless oil if too dry)

6. 另外一份加入融化的黑巧，搅拌均匀后加入杏仁粉、过筛的面粉和杏仁片，翻拌均匀
   Take the other portion of mixture, add the melted chocolate, mix well. Then add the grounded almonds, sifted flour and sliced almonds, mix well

7. 两种口味都混合均匀后，各放在保鲜膜上，捏成面团
   Place the mixtures on cling film, then press into a dough

8. 搓成均匀的长条型，在冷冻1小时定型
   Roll into an even cylinder, freeze for 1 hour to set it

9. 冷冻后，在砂糖上来回滚动使表面均匀粘取砂糖
   After freezing, roll on some sugar to give it an even coating

10. 把面团均匀切片
    Cut the dough into even thickness slices

11. 均匀摆放在铺了烘培纸的烤盘上，在预热170 ℃的烤箱烤18分钟
    Spread evenly on a baking tray lined with parchment paper, bake for 18min in a 170 ℃ preheated oven

12. 出炉后在晾架上完全冷却
    Cool completely on a wire rack

13. 终于可以享受酥脆的曲奇啦🌹
    Finally time to enough the crunchy cookies