How to make Romias cookie

Hi everyone :)
I made a sweet and savory Romia cookie
Butter, who calls it cookies?
I have to make the filling almond nuga and cookie dough, so it can be a little troublesome because I have to go through two processes.
But the moment it goes into your mouth!
With the savory and sweet taste of nugatine and soft butter cookies, I'll make it again next time! It's a delicious cookie that makes you think that you should give it to someone as a gift.
*Cookie dough is made in a way that cream butter is good for various use.
(Because it is made in small amounts, the dough is easy to spread, so I made it using a hand whisk.
When kneading, mix quickly enough to mix the ingredients as a whole
*The almonds included a preprocessing process.
You can use baked almonds as they are if you prepared them, but raw almonds or almond slices need a pre-treatment process of baking them in the oven.
(It removes the astringency and maximizes the savory taste)
[Ingredients] *This is about 18-20 cookies with a diameter of 5 cm.
*Almond Nugatine
□Stir-fried almond 40 g
□ Sugar 20g
□ Salt-free butter 15 g
□ Starch syrup 9g
□ 6g of honey (If you don't have honey, add 15g of starch syrup.)
*Cookie dough
□ Salt-free butter 70 g
□ Salt 1g
□ Sugar Powder 28 g
□ White 13 g
□ Vanilla Extrack 1g
(You don't need a vanilla extract, but I recommend putting it in because the cookie tastes better.)
□ Chechnya flour 75 g
Oven (Wizwell GL42) 160 degrees (10 minutes preheating)
18-20 minutes
Shape tip #853 (You can use shape tip for Romias cookies or star tip #36)
*Cool the baked cookies thoroughly and transfer them to a cooling net
(If you move it before it cools, the nuggetin and cookies will be separated.)
[How to make Romias cookies]
Almond pretreatment
①Bake at 140 degrees for 5-8 minutes.
(If you make more than the amount posted, increase the time a little and flip it once or twice while watching.)
②Cool the almonds down enough, then chop them into small pieces.
(Almonds are not fixed on the chopping board. Please be careful not to hurt your hands.)
아Bake the almonds and preheat the oven to 160 degrees.
Making Almond Nugatine
③Bring almond nugatine ingredients (sugar, salt-free butter, starch syrup, honey) to a boil over medium low heat.
④When it boils, add the almonds in 의 and mix them evenly.
⑤Spread the nugatine thinly on parchment paper or Teflon sheet.
Make sure to spread it out thinly. It's hard to split when it's thick.)
⑥When the hot feeling disappears and becomes slightly soft, divide 4g each and lump it in a circle. (In the video, 19 came out.)
Making cookie dough
⑦Use a hand whisk to loosen the butter stored at room temperature (butters that are slightly soft when touched by hand).
⑧Add salt and mix.
⑨Add the powdered sugar and stir just enough to mix.
⑩Add the white at room temperature (don't feel cold) and mix.
(Mix 2 to 3 times.)
⑪Add vanilla extract and mix.
⑫Put the flour into a sieve and mix it with a spatula.
(Mix quickly enough so that it doesn't spread.)
⑬Place the piping tip in the piping bag and fill with the dough.
⑭Place the Teflon sheet/waste paper on the cookie pan and squeeze them into regular shapes and intervals.(I drew 5cm circles on a4 paper at regular intervals and laid them under the Teflon sheet.)
⑮Place the almond nugatine on top one by one, watching and baking for 18-20 minutes.
완Make sure to cool the finished cookies in a cookie pan and transfer them to a cooling net.
If you move it in a warm state, the nuggetin and cookies are separated.
Thanks for watching.
I hope you have a great time.
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*This video caption contains 'tvN Fun Story'.

[@jacondikitchen]

This video is definitely worth a like. I liked this video thanks to youtube recommendations. By the way, I have a dessert video if you want to check it out 🥯🍪🍰🥐

[@pluffycookingdiary]

Thank you for watching the video. 😊