焦糖杏仁酥 - 冬日版烹饪方法，教你焦糖杏仁酥 - 冬日版做法步骤图

改良版的法式焦糖杏仁酥Florentin Sablé
配合冬日气氛洒了草莓粉
搭配肉桂和姜 隔屏闻到的焦香味了吧 😜

用料  

焦糖杏仁酥 - 冬日版的做法  

1. 首先制作饼底：
   将室温的黄油搅拌至软化，加入100g糖搅拌均匀
   Sablé:
   Soften room temperature butter, add 100g of sugar and mix well

2. 加入蛋液，分三次加入，每次搅拌均匀
   Add whole eggs three separate times, mix well each time

3. 加入杏仁粉搅拌均匀
   Add grounded almonds and mix well

4. 加入过筛的面粉、盐、姜粉和肉桂粉，搅拌均匀成块状
   Add in sifted flour, salt, ginger powder and cinnamon powder, mix into a dough

5. 用擀面杖擀成7-8毫米厚度的长方形（确保是可以放在烤盘上的大小），用保鲜膜包裹后冷藏1小时
   Roll out the dough to 7-8mm thick (make sure it’s within the size of the baking tray), cover with cling film and refrigerate for 1 hour

6. 冷藏饼底期间把杏仁片进行烘烤后备用：170摄氏度 8-10分钟，烤至茶色即可
   While the base is chilling, toast the sliced almonds until tea coloured: 170 Celsius for 8-10 minutes

7. 冰箱里取出饼底后用叉子在表面扎洞，放入预热170摄氏度的烤箱，烤18-20分钟
   After base have been chilled and pierced at the surface with a fork, bake for 18-20 minutes in a 170 Celsius preheated oven

8. 饼底烘烤期间制度焦糖：
   除杏仁片以外所有焦糖食材放入锅中，中火加热（期间不需要搅拌）
   While the base is baking, make the nougat:
   Put all nougat ingredients, except the sliced almonds) into pan and heat over medium heat (no need for stirring)

9. 当焦糖开始冒大泡时，加入杏仁片，搅拌均匀
   When the mixture start to form large bubbles, put in the almonds and mix

10. 均匀铺在烤好的饼底上，放入预热160摄氏度的烤箱，继续烘烤18-20分钟
    Spread the nougat evenly on the baked base and bake for another 18-20 minutes in a 160 Celsius preheated oven

11. 烤箱取出后，洒上草莓粉，趁热切成小块不容易粘连（小心烫哦）
    Sprinkle with strawberry powder after taking out of the oven and cut into small pieces while still warm to prevent sticking (be cautious with heat)

12. 彻底晾凉后就可以享用啦
    Enjoy after completely cooled

小贴士

这里用的是椰子糖，可以直接用白砂糖
Coconut sugar was used here, can substitute with normal granulated sugar

椰子糖浆可以替换成麦芽糖
Can use malt syrup instead of coconut nectar