1. All materials are ready
2. Soften the butter and add powdered sugar
3. First use a spatula to mix powdered sugar and butter, then use an electric whisk at low speed to make a smooth shape, add the whole egg liquid in 3 times, and beat at low speed
4. A smooth creamy paste
5. Sift in low-gluten flour, then pour in almond flour
6. Grab the dough with your hands
7. Take out the dough, place it on the kneading mat and divide it into two equal parts, one with 10 grams of almond diced, and the other with 4 grams of matcha powder and 10 grams of almond diced
8. Roll them into 25 cm long cylinders
9. Twist the two into a twist shape, then gently rub them into a 30 cm long cylinder, wrap it in plastic wrap, and store it in the refrigerator for about 3 hours to harden the noodles.
10. Take out the refrigerated noodles and place them on the chopping board
11. Use a sharp knife to cut into round slices about 1 cm thick
12. Organize it with your hands and place it on a non-stick baking tray
13. Put it into the middle layer of the preheated oven, heat up to 160 degrees, lower the heat to 140 degrees, 25 minutes, then simmer for 5 minutes at the remaining temperature
14. Take the biscuits out of the oven, lightly put the biscuits on the drying rack to cool, and seal the cans for storage
15. Looks good
16. A touch of matcha, and crunchy almonds
Tips:You don't need to whip the butter, just beat it smoothly;
Almonds should be chopped and used;
The noodles should be refrigerated or frozen to make it harder to handle;
The baking time and temperature are adjusted according to the size of the oven and the thickness of the biscuits.
