1. Prepare ingredients
2. Mix cocoa powder, flour and baking soda, chop almonds and set aside.
3. Pour the powdered sugar into a large bowl of butter that has softened at room temperature.
4. Stir the powdered sugar and butter evenly, pour the eggs in several times, and wait until the eggs are completely mixed with the butter icing sugar each time, and then pour the next time.
5. Whip again at a low speed evenly, no need to beat the butter.
6. Sift in a mixture of cocoa flour and baking soda.
7. Pour in the cut almonds.
8. Mix all the ingredients and knead into several portions. Round one portion into a rectangle with a thickness of 1 cm.
9. Cut into even long strips and place them on the grill covered with tin foil.
10. The oven is preheated, and the fire is 180 degrees up and down. Bake the biscuits until the biscuits are hardened by hand.
11. After being baked, let it cool down and eat. Sealed at room temperature can be stored for at least one week.
Tips:1. When kneading the dough into a dough in the eighth step, just make it into a dough. Don't knead it repeatedly, so as to avoid excessive gluten formation and poor taste of the biscuit.
2. Chocolate biscuits are not likely to change color when they are baked, so they should be observed on the side of the oven at any time when they are baked. If the biscuit stick feels hard when pressed, it can be out of the oven.
3. The cocoa powder in the ingredients cannot be replaced with chocolate or chocolate sauce.
