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Almond Rounds 杏仁酥 PRINT
This is delicious and must try recipe! I used Biscuit cutter to cut into round shapes. They may also cut into other different shapes, such as almond bar. It’s great to enjoy them with milk, coffee, yogurt and ice cream.
Ingredients
| Ingredients for the Crust: | |
| ⅓ | cup of brown sugar |
| 1 | stick of butter, soften at room temperature |
| ½ | cup flour |
| ½ | cup almond meal |
| Ingredients for Topping: | |
| Apricot or mango jam, as needed | |
| ½ | stick butter, melted |
| ½ | cup almond flakes |
| ⅛ | cup instant oatmeal |
| 2 | Tbsp. Brown sugar |
| 2 | Tbsp. milk |
| Optional: pumpkin seeds or sunflower seeds for decoration. | |
Directions
Cream the butter and brown sugar with an electric mixture until light and fluffy, then mix in flour and almond meal with a rubber spatula, until well blend.
Line a parchment paper on a cookie sheet, roll the crust mixture to an 8×8 square. Cover with a plastic sheet and flatten evenly. Chill in the refrigerator for at least 1 hour.
Preheat over to 375 degrees F. Prick the crust with a fork and bake about 15 minutes until light brown. Cool.
Spread apricot or mango jam over the top of the crust, set aside.
Mix all topping ingredients and spread evenly on the crust with a palette knife.
Bake at 375 degrees F for 15 minutes until golden brown. (I boiled at 450 degrees F for just 1 minutes to have the nice golden color.)
Remove from oven to cool completely before cutting.
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