昨晚儿子打球回来后，坐在那兴奋的和我讲诉着每场比赛的过程。
我听着的同时，望了望电视机的韩剧，
回过神来，这回再继续听儿子的故事。
家里这小男孩圆圆红红彤彤的肉脸还真是可爱。
《厨房1、2、3》
最近在厨房失败了几回，
先是斑马蛋糕再来是提拉米苏
总之就是不对。
真是的，要是少了那份热诚，做什么都不行
今天告诉自己，好吧来做简单的饼干吧
零失败的食谱，新手也能变巧手
法式琉璃瓦
Ingredients (Recipe from Catherine Atkinson)
1/2 cup almonds, blanched or roasted. 1/3 cup of sugar 3 tablespoons unsalted butter
2 egg whites 1/2 tsp almond extract 1/4 cup flour 1/2 cup slivered almonds.
Method
Preheat your oven to about 200 C and butter to heavier metal baking sheets
Put the almonds and about 2 tablespoons of sugar in a food processor until they are ground finely.
Beat the butter with mixer til creamy and add remaining sugar and egg whites, continue beating til fluffy and then add almond extract.
Fold in the flour and then fold all of this into the ground almond mixture.
Drop this by tablespoons onto the prepared baking sheets about six inches apart.
with the back of a spoon that you have wet, spread each mound of dough til it is about three inches round and very paper thin
Sprinkle it with slivered almonds
If holes appear in the dough when you spread it don’t worry too much about it. They will close.
Bake one sheet at a time for about six minutes til the edges are crisp and the insides still pale.
life the cookie on a spatula and lay over a rolling pin, then press down the sides of the cookie to shape it like the rolling pin. as they cool transfer them to a wire rack.
If these cookies flatten out, reheat them for a few minutes in a warm oven and reshape them.
O(∩_∩)O~
总算成功了，但记得要加一点点的耐心哦！
