刻みアーモンドとチョコのドロップクッキー｜cook kafemaruさんのレシピ書き起こし

chop almonds.
Chop bitter chocolate.

Place the unsalted butter in a bowl and beat with a whisk to soften.
Add the beet sugar in 3 batches and mix each time.
Add the egg yolk in two batches and mix each time.
Add almond paste and mix.
Sift in the cake flour.
Add salt and mix with a rubber spatula.
Add 1 and mix.

Scoop 2 with a small spoon and arrange on a baking sheet.
Bake in the oven at 170 degrees for 14 minutes, then lower the temperature to 160 degrees and bake for 5 minutes.
Remove rough heat and complete.