ingredients (makes six 42g cookies)
55g peanut oil
42g caster sugar
30g egg
115g cake flour
30g almond flour (i used bob’s red mill natural almond meal)
1/4 tsp baking soda
食材（可做六个 42克桃酥）
花生油 55克
绵白糖 42克
蛋液 30克
蛋糕粉 115克
杏仁粉 30克（我用了 bob’s red mill 家的全天然杏仁粉）
苏打粉 1/4小匙
Directions/做法
– whisk sugar with oil briefly. blend in egg. do not need to beat till fluffy stage
糖和油略搅拌后加入蛋液。拌匀 ～ 无需打发
– sift in flours and baking soda. use a spatula to fold well till you get a dough
筛入粉类食材和苏打粉。用橡皮刮刀拌至成团
– weigh out necessary portions according to your mould, press and knock out onto baking sheet
根据模子克数，将面团分割出等份后压入模子、倒扣在烤盘上
– bake in preheated oven of 160 degrees for 25-30 mins or till the surface start to brown
送入预热至 160摄氏度烤箱烤 25-30分钟或至表面上色
– turn off heat and allow cookies to sit in oven. remove only when cookies have cooled completely
关炉、用预热继续烤桃酥。待其完全冷却后在取出
Personal notes/温馨小贴士:
– i bought my mould at 老樟木
模子在老樟木家淘滴
– feel free to increase sugar by 10g. the current sugar yield a mildly sweet cookie which is just nice for my family
糖份可随意在增加 10克。此食谱的糖份制做出来的桃酥仅微甜，正适合咋们家口味儿
– i accidentally preheated my oven at 190 degrees C (my practice is to preheat oven at 30 degrees C above required baking temperature). i think the initial high heat caused my cookies to crack a little on the surface although i left the oven door slightly opened initially. so please do not make the same mistake as i did
我一直的习惯是烘焙前将烤箱预热至比烘焙需求的温度高百分之三十。这次无意将烤箱预热至 190摄氏度。虽将曲奇一送入烤箱后并开着烤箱门，这初始高温还是导致了一些曲奇表面出现裂痕的原因。所以朋友们可别犯这个错误哈
i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱
怎么亲亲你的核桃酥如此的特别， 还有个福字， 好美哦！
我看。。我的核桃酥要被打入冷宫里了， 嘻嘻。。。等我， 丑妇终需见家翁的！ 哈哈哈。。。
this looks so traditional, nice.
您家的就是与众不同啊～美美滴，好喜欢♥
小打令家还真多模嘢！这模子好有古典feel，跟这桃酥好衬哦！
May i know where do you get the natural almond meal
Please try your local supermarkets or local stores or iherb.com. You do not need to use this and can substitute with normal almond meal