檢視果酱花生酥饼的原始碼

饼干，快手而便携。 在坚果的酥饼中央点缀上果酱，还真是没做过。只可惜，没有杏仁片，杏仁粉倒是还有些。要不？就把杏仁片换成垂手可得的花生好了。需要的只是，去壳，切碎，去掉红衣。 面糊很稀软，即使冷藏变硬以后，也很快在夏天的热情下回复到一开始的黏软。裹上花生碎就好了，再不必担心黏在手上化掉。 按扁，点上果酱，很快，混合着黄油的甜香同花生的香气一起飘散出来。。。。
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'''果酱花生酥饼的用料'''

* 胡柚40克	
* 
* 低筋粉50克
* 
* 蛋液15克	
* 
* 杏仁粉20克
* 
* 红糖10克	
* 
* 香草糖20克
* 
* 花生碎40克	
* 
* 果酱适量