芝士杏仁曲奇 Cheese almond cookies
曲奇餅絕對是下午茶小食的最佳選擇，食多食少適隨尊便。今次跟大家分享一款我好喜歡的曲奇餅，鬆脆之餘仲有淡淡的芝士香味，而且唔甜夠健康，這就是芝士杏仁曲奇喇！
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1牛油用電動打蛋器打發至蓬鬆 Beat the butter with an electric mixer until fluffy.
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2加入一半糖粉，先以低速拌勻 Add half of the powdered sugar and mix at low speed until well combined.
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3加入另一半糖粉，高速拌勻後即可停下 Add the remaining powdered sugar and mix at high speed until well combined, then stop.
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4加入一半淡忌廉，低速拌勻 Add half of the whipping cream and mix at low speed until well combined.
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5加入另一半淡忌廉，先低速後高速拌勻後即可停下 Add the remaining whipping cream, mix at low speed, then switch to high speed until well combined, then stop.
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6加入鹽拌勻 Add the salt and mix well.
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7加入忌廉芝士，慢速打勻即可 Add the cream cheese and mix at low speed until well combined.
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8麵粉過篩篩入麵糊內 Sift the flour into the batter.
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9用刮刀輕輕整理 Gently scrape the sides with a spatula to ensure everything is well incorporated.
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10用刮刀攪拌及輕力按壓至勻均 Mix and gently press with a spatula until evenly combined.
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11將麵糰放入唧袋之內 Transfer the dough into a piping bag.
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12在U形模具上鋪上保鮮紙 Line a U-shaped mold with plastic wrap.
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13將麵糰慢慢唧入模具中 Slowly pipe the dough into the mold.
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14擠滿後用手掃平 Smooth the surface with your hand.
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15再隔著保鮮紙輕力壓實 Using the plastic wrap, gently press and compact the dough.
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16連同模具放入雪櫃冷藏3小時 Place the mold, along with the dough, in the refrigerator and chill for 3 hours.
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17取出雪硬了的麵糰，除去保鮮紙 Remove the hardened dough from the mold, and remove the plastic wrap.
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18用刀切開麵糰，每塊厚約5毫米 Using a knife, slice the dough into pieces, each about 5mm thick.
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19平均鋪在焗盤之上 Arrange them evenly on a baking tray.
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20掃上蛋黃液 Brush the surface with the egg yolk.
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21再撒上少許砂糖及杏仁片 Sprinkle with a little sugar and almond slices.
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22放入已預熱的焗爐內，以195度焗15分鐘 Bake in a preheated oven at 195 degrees Celsius for 15 minutes.
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23將焗爐的門打開少許約10分鐘，讓曲奇的溫度隨爐溫慢慢下降 Open the oven door slightly for about 10 minutes to allow the cookies to cool gradually with the oven temperature.
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24取出完成放涼即成 Remove and let them cool completely. Enjoy!
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