1. Make the puff pastry according to the method of making puff pastry dough, and cut the puff pastry dough into rectangles with a width of about 12cm. Brush a layer of whole egg liquid on the puff pastry
2. After brushing the whole egg liquid, sprinkle a layer of white sugar on the surface. Then sprinkle with chopped almonds (I use the chopped almonds obtained by directly cutting the large almonds with the skin)
3. Press the surface of the dough with a rolling pin, and press the chopped almonds and white sugar into the dough. Turn the dough over, use the same method on the other side, brush with egg wash, sprinkle with sugar and chopped almonds and press
4. The puff pastry made of white sugar and chopped almonds are dipped on both sides, and cut into strips with a length of 1.5CM×12CM with a knife. Pinch both ends of a long strip and twist it into a spiral
5. Arrange the twisted strips into the baking pan, and press both ends on the baking pan to prevent the spiral from opening during baking. Let it rest for 15 minutes, put it in the preheated oven at 200 degrees, and bake for 15-20 minutes. Bake until the puff pastry layer is completely unfolded and the surface is slightly golden.
Tips:1. This almond pastry is very random in terms of quantity. If you have leftover after making other desserts, you can use it to make it;
2. The amount of sugar and chopped almonds can be increased or decreased according to your preferences. Of course, for me, it must be spread thickly;
3. For small desserts made with puff pastry, if it doesn't taste crisp the next day, put it in the oven and bake it at 170 degrees for 3-5 minutes, and it will become crisp again.
