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@tresor_ilunga_rdc: Voyager avec mulykap pour la fin du monde#mulykap #lubumbashi😘🌺congolaise🌺😍 #kolwezi😘🌺congolaise🌺😍 #noel

Trésor Ilunga
Trésor Ilunga
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Saturday 27 December 2025 09:03:39 GMT
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Almond Cookies 💛 / INGREDIENTS - 165g unsalted butter, softened - 180g granulated sugar + 16g vanilla sugar - 1 egg + 1 egg yolk - 1 teaspoon vanilla extract - 220g all purpose flour - 5g baking powder - 120g ground almonds - 70g almond flakes - Powdered sugar, for dusting INSTRUCTIONS 1. Using an electric hand mixer, cream together the softened butter, granulated sugar and vanilla sugar until smooth. This should take about a minute. 2. Add the egg, egg yolk and vanilla extract. Mix until well combined. 3. Mix in the flour, baking powder and ground almonds until just combined. Be careful not to overmix. The dough can get thick once the flour is added, so use an electric mixer on low speed to avoid overworking it. Stop as soon as everything is mixed. 4. Time to portion the cookies. The dough is a bit sticky, so using disposable gloves will make shaping them much easier and less messy. 5. Scoop the dough into 60g portions for each cookie, making 12 cookies total. 6. Roll each cookie in almond flakes and place them back on the tray. 7. Put the tray in the fridge to chill for 30 minutes. Do not skip this step! It helps the cookies keep their shape while baking. 8. About 12-15 minutes before the chilling time is up, start preheating your oven to 180C. 9. Once chilled, place the cookies on a baking tray lined with parchment paper, leaving space between them. 10. Bake in the preheated oven for 10-12 minutes. Do not overbake. They might look slightly underdone in the center, but they’ll continue baking from residual heat. 11. Let the cookies cool on a wire rack. 12. Once completely cooled, dust with powdered sugar and enjoy! #cookie #almondcookie #EasyRecipes #baketok #baking
Almond Cookies 💛 / INGREDIENTS - 165g unsalted butter, softened - 180g granulated sugar + 16g vanilla sugar - 1 egg + 1 egg yolk - 1 teaspoon vanilla extract - 220g all purpose flour - 5g baking powder - 120g ground almonds - 70g almond flakes - Powdered sugar, for dusting INSTRUCTIONS 1. Using an electric hand mixer, cream together the softened butter, granulated sugar and vanilla sugar until smooth. This should take about a minute. 2. Add the egg, egg yolk and vanilla extract. Mix until well combined. 3. Mix in the flour, baking powder and ground almonds until just combined. Be careful not to overmix. The dough can get thick once the flour is added, so use an electric mixer on low speed to avoid overworking it. Stop as soon as everything is mixed. 4. Time to portion the cookies. The dough is a bit sticky, so using disposable gloves will make shaping them much easier and less messy. 5. Scoop the dough into 60g portions for each cookie, making 12 cookies total. 6. Roll each cookie in almond flakes and place them back on the tray. 7. Put the tray in the fridge to chill for 30 minutes. Do not skip this step! It helps the cookies keep their shape while baking. 8. About 12-15 minutes before the chilling time is up, start preheating your oven to 180C. 9. Once chilled, place the cookies on a baking tray lined with parchment paper, leaving space between them. 10. Bake in the preheated oven for 10-12 minutes. Do not overbake. They might look slightly underdone in the center, but they’ll continue baking from residual heat. 11. Let the cookies cool on a wire rack. 12. Once completely cooled, dust with powdered sugar and enjoy! #cookie #almondcookie #EasyRecipes #baketok #baking

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