1. All raw materials are ready
2. Put the egg yolk on the sieve and press it with a spoon to make the egg yolk pass through the sieve and become a fine powder of egg yolk
3. Sifted fine egg yolk powder
4. After the butter has softened at room temperature, add powdered sugar and salt and stir evenly. Use a whisk at low speed until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.
5. Pour in the sifted egg yolk powder and mix well
6. Sift in low-gluten flour, cornstarch and almond flour
7. Knead the dough by hand. The state of the kneaded dough should be slightly dry, not too moist, and will not fall apart due to dryness.
8. Wrap the bowl with plastic wrap and put it in the refrigerator for 1 hour
9. Cover the baking tray with tin foil (matte surface), take out the refrigerated dough, divide it into equal-sized pieces, and knead it into a ball shape (about 10 grams each) and place it in the baking tray.
10. Put an almond on the small ball
11. Press the small ball with your thumbs in turn
12. When pressed flat, the biscuits will appear natural cracks (you must use your thumb to press evenly to make the biscuits beautiful)
13. Preheat the oven, put the baking tray in the upper middle of the oven
14. 170 degrees, 15 minutes, the edges are slightly browned
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