1. 140 grams of almonds, 60 grams of caster sugar, and 60 grams of sticky rice noodles are placed in a cooking machine and beaten twice into fines
2. Sift in the remaining 80 grams of sticky rice flour, mix well and set aside
3. The butter is softened at room temperature to a paste, add powdered sugar and salt
4. Whipped until white
5. Add the egg liquid twice to the butter and beat evenly (do not add the egg liquid at one time, add it again after it is completely absorbed)
6. Pour in almond flour
7. Stir into the dough
8. Divide into two parts, rub into long strips, wrap in plastic wrap and freeze until hard (about 20 minutes)
9. Take out and cut into small pieces
10. Place in a non-stick baking tray and preheat the oven at 180 degrees
11. Put it into the oven, middle layer, bake for 20-25 minutes, and the surface will turn slightly yellow.
12. Take it out and leave it alone, let it cool completely before moving
13. Melt the chocolate in water, just take one piece with chocolate and sandwich the other piece together.
Tips:1: The temperature and time of the oven are for reference only, you can increase or decrease it by yourself.
2; The dough is ready to form a dough. Add a little egg liquid after drying. If the humidity is high, extend the baking time.
3: Don't add the egg liquid at one time, add it again after it is completely absorbed to avoid separation of water and oil.
4: The freshly baked shortbread is very soft and will naturally be crisp after cooling.
