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原料
糖粉: 80-100克, 生可可粉cacao: 120克, 黄油/椰子油: 60克, 鸡蛋: 2大个, 香草精: 1小勺(5毫升), 杏仁粉: 240克, 泡打粉: 1小勺, 海盐: 1撮
步骤
1生可可粉和糖粉混合 烤箱175摄氏度预热
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2黄油融化后加入
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3搅匀
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4加入鸡蛋,用电动打蛋器搅拌
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5搅拌均匀
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6加泡打粉和香草精,再次搅拌
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7倒入杏仁粉,最后一次搅拌
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8搅拌好后可以准备开烤了
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9烤盘上铺好烘焙纸,放进曲奇 大小随自己喜好
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10在曲奇上撒些糖粉
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11适量撒些就好,放进烤箱,烤12-15分钟
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12烤好后晾一下就可以吃啦 这款曲奇放冰箱里冷藏,可以保存2个月
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