Peanut almond crisp, crispy and delicious, with a mouthful full of rich aroma with every bite.

Prepare 25 grams of beaten eggs and sift in 40 grams of powdered sugar.

Use an electric mixer to beat until well combined and the color lightens.

Add 50 grams of vegetable oil in two portions while whipping, making sure to whip until emulsified evenly each time before adding more.

Add 2 grams of baking powder, 1 gram of salt, and 10 grams of milk powder, and continue to beat until evenly mixed.

Add 80 grams of cake flour and 40 grams of almond flour.

First, mix it evenly with a spatula, then gently knead it into a ball by hand.

Roll into long strips, and evenly divide into small portions of 15 grams each; approximately it can be divided into 16 pieces.

Roll each small portion into a ball.

Then brush on a layer of beaten egg.

Prepare an appropriate amount of crushed peanuts, take the small dough and coat the side with egg wash, then roll it in the crushed peanuts, covering it completely.

Gently press with your hand to make the crushed peanuts stick more firmly, and at the same time, flatten the dough a bit.

After everything is prepared, arrange them neatly on the baking tray, leaving a little space between each to prevent them from sticking together as they expand. Preheat the oven to 160℃ in advance and bake for about 20 minutes.

Take it out after baking and let it cool. It will be a bit soft just after baking, but it will become crispy once cooled.

Peanut almond crisp, done O(∩_∩)O

Super fragrant crushed peanuts, crispy and delicious cookies.