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We hope you got benefit from reading it, now let’s go back to kue kering almond london recipe. To cook kue kering almond london you need 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Kue kering Almond London:
- Use 125 gr Mentega (sy pke brand Anchor Salted Butter)
- You need 75 gr Gula Kastor
- Provide 1 butir Telur
- Get 1/2 Sdt Vanilla essence
- Prepare 210 gr Tepung Terigu protein sedang
- Get 1/2 sdt Emplex (Kalau gak ada skip aja)
- Take 15 gr Serbuk Almond/ground Almond (kalau gak ada skip aja)
- Use 350 gr Dark Compound Chocolate (sy pke brand Tulip)
- Use 1/2 sdt Mentega
- Take Paper Cup yang ukuran kecil secukupnya
- Take 200 gr Kacang Almond yang telah di panggang
- You need 50 gr Coklat putih (untuk hiasan)
- Get secukupnya Trimit/gula2 bentuk hati warna merah
Instructions to make Kue kering Almond London:
- Mixer Mentega dan gula kastor+Vanilla essence sampai mengembang.
- Masukan telur satu demi satu,dan kocok sampai tercampur rata
- Masukan tepung terigu+Emplex yg telah di ayak,dan masukan serbuk Almond.lalu aduk dan uleni adonan hingga kalis (jangan telalu lama ya)
- Ambil 1/2 sdt adonan lalu isi dg 1 biji kacang Almond kemudian bentuk panjang atw oval.Buat halmyg sama sampai adonan habis.Susun dalam loyang kue kering yg telah di olesi sedikit mentega,lalu panggang dalam oven dg suhu 180 dejat Celsius selama 20 menit (tergantung kepada masing2 oven).Ketepikan dan dinginkan kue
- Potong2kan Coklat dan campur dg 1/2 sdt mentega lalu cairkan dg cara double boiling, aduk rata.setelah semuanya cair angkat lalu biarkan Coklat sampai hangat.
- Ambil 1 biji kue yg telah dingin menggunakan capit,lalu celupkan kedalam coklat cair dan masukan kedalam paper cup,hias dg coklat putih yg telah di cairkan dan letakan 1 biji trimit bentuk hati di atasnya.Lakukan hal yg sama sampai selesai.dan biarkan coklat mengeras dg sendirinya (jangan di masukan ke kulkas).Setelah mengeras lalu simpan cookies di dalam toples yg kedap udara.
- Enjoy your cookies,keep Smile and happy cooking….
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