Kevin的小廚房

Step1

Dough: In a large bowl cream the sugar and butter together, beat in the egg. Add the baking powder and salt and blend. Add the cake flour and almond powder and stir together until it forms a soft dough. Place each rolled out piece in the refrigerator for a half an hour. Bring the dough into a ball shape and cut it in half evenly. Roll out each of the dough portions between sheet of waxed paper Form each portion of dough into a 27 x 20 cm rectangle (83x2=166g) and try to make sure the dough is of even thickness all over. Place each rolled out piece in the refrigerator for one hour until two hours.

Step2

Stuffing: In a bowl, Add walnut, cinnamon powder, granulated sugar No2, Butter and mix well. Bring the stuffing into a ball shape and cut it in half evenly. Roll out each of the stuffing portions between sheet of waxed paper Form each portion of dough into a 27 x 19 cm rectangle and try to make sure the stuffing is of even thickness all over.

Step3

Combination: Once chilled, remove the waxed paper top from the dough and brush melted butter and to with the stuffing. Press gently all over to stick the pieces together. Roll up tightly starting from the long side. If the dough cracks when rolling, it may be too chilled, let it warm up slightly. Wrap finished dough log in waxed paper and chill in refrigerator for several hours or overnight. The dough roll need to be quite firm. It the roll isn't firm enough it will deform or "squish" when you are cutting it.

Step4

Division: Cut the roll into 1 cm slices. Place slices about an inch apart on an ungreased cookie sheet

Step5

Bake at 180℃/150℃ for about 10 minutes, plus turn-round 180℃/0℃ for 5 minutes until cookies are set (no longer doughy in the center) and/or the bottoms are just the tiniest touch light brown.

Step6

Let cool on cookie sheet for 5 minutes and then transfer to wire racks to cool completely. These freeze and travel well.