Christmas Cocoa Wreath Cookies|The first dessert for the perfect afternoon tea

I like the mellow and rich bitter aroma of dark chocolate, and I also like the sweetness of pistachios, rich chocolate mixed with slightly sweet and salty pistachios in the mellow aroma, cocoa lei cookies exude a unique aroma, pick up a piece, starting from the fingertips, the cookie aroma is extremely strong, the moment you bite it, the chocolate melts in your mouth, the fragrance of pistachios is very strong, this is the perfect afternoon tea dessert for early spring. The slightly bitter black chocolate and the sweetness of the pistachio are perfectly integrated, and the aroma is rich and super layered, and it is really delicious. This time, I used Mei Mei brand low-gluten powder produced by Lam Soon, the powder is delicate and white, and the cookies taste better.

Ingredients

Meimeibrandlow-glutenflour 90 g

cocoapowder 15 g(canreplacelow-flourandmatchapowderinthesameamount)

Southernalmondflour 20 g(nocanbeadded,lowflourisincreasedby20 g

Unsaltedbutter 90 g

powderedsugar 40 g

Salt 0.5 g

Roomtemperatureeggwhite 20 g

Blackchocolate 60 g

choppedpistachiosfordecoration ~30 g

Cooking Instructions

Prepare all the ingredients you need
90 grams of Meimei brand gluten flour, 15 grams of cocoa powder, 20 grams of almond flour are weighed and mixed, then sifted and set aside
Sliced 90g butter, softened at room temperature, set aside
Take 20 grams of egg whites for room temperature eggs and set aside
Scale 40 grams of powdered sugar for later use
The butter is softened so that the chopsticks can be easily inserted (the butter is not softened in place, and it will be difficult to squeeze later)
Add powdered sugar
Stir a little with a spatula to prevent the powdered sugar from flying everywhere when the whisk is beaten
Beat until the color turns whitish and the volume increases
Scrape the butter on the side of the basin with a spatula, pour in the egg whites in 2 to 3 times, be sure to mix well and absorb well each time, and then pour in the egg whites
Just put in the egg whites will appear like this, don't worry, because the egg whites and butter are not completely mixed at this time, just beat for a while
Whip the butter until it turns white and feather-like (the butter must be whipped, otherwise it will be difficult to squeeze)
Add 0.5 g of salt and mix well
Sift in the mixed low flour, cocoa powder, and almond flour that have been sifted once
Stir with a spatula until it is fine and free of dry powder
I'm using a medium 6-tooth flower mouthpiece
Put the batter into a piping bag (it is recommended to use a silicone piping bag or a cloth piping bag that is not easy to break)
Push the batter forward with the help of a scratch plate
Squeeze out the circle on the baking tray (forgot to take a picture, make up next time), preheat the oven at 170 degrees 10 minutes in advance, put it in the preheated oven, and heat it at 170 degrees for 16 minutes. (The temperature and time are not absolute, please refer to your own oven for flexible adjustment)
Seal and store after cooling out of the furnace
You can also decorate it, 60 grams of black chocolate, 30 grams of pistachios
The chocolate melts in water, and the pistachios find a way to break (I cut them with scissors)
Cool the cookies and dip them in melted chocolate
Sprinkle some chopped pistachios
The beautiful cocoa wreath cookies are ready~
15 grams of cocoa powder for 15 grams of low powder, and it is also delicious to make plain cookies
Let's do it together......