1. Cut the butter into small pieces, put in a basin, and soften at room temperature
2. Add powdered sugar
3. Beat with an electric whisk until the color becomes lighter and the volume becomes larger
4. Break the chocolate and put it in a milk pan, melt it over a low fire and cool it for later use
5. Add the chocolate sauce to the butter and beat it quickly
6. Add the whole egg liquid in three times and beat evenly quickly
7. Add vanilla extract, salt, beat well quickly
8. Add the sieved low powder in three times, and mix thoroughly each time, and no dry powder can be seen
9. Add almond slices and mix well
10. Put the mixed biscuit dough into a biscuit mold, cover with plastic wrap, and freeze for 1 hour in the refrigerator
11.
1 hour, the oven is preheated at 180 degrees,
Take out the biscuits and slice them and place them on the baking tray
12. Put it in a preheated oven, middle level, 180 degrees, upper and lower pipes, 25 minutes; after baking, take it out to cool, seal and store
Tips:1. I use a non-stick baking pan, so there is no need to be lined with greased paper, if it is a normal baking pan, it needs to be lined with greased paper
2. The temperature of my oven is low, and the temperature and time can be adjusted according to the temperament of the oven
