1. Add all the filling materials except the almond slices to the pot, heat on low heat to melt into a liquid state, turn off the heat and add the almond slices and mix well.
2. The butter is softened into a paste at room temperature, and powdered sugar is added
3. Beat with a whisk until it expands and becomes lighter in color
4. Add egg whites in small portions, press with a spatula each time until it is completely absorbed (this step can also be operated directly with an egg beater)
5. Sift the low-gluten flour and add in the milk powder at the same time, cut and mix evenly with a spatula
6. The well-mixed cookie batter is put into a piping bag with a chrysanthemum piping mouth
7. Squeeze the non-stick bakeware into an oval hollow circle, leaving a distance between each to prevent adhesion caused by expansion during the baking process (if you use a common bakeware, please spread tarp)
8. Use a small spoon or chopsticks to fill the almond filling in the middle, put it in the preheated oven, 160°—170° for about 15 minutes
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