1. Boil two hard-boiled eggs, take the yolk, put the yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks. After the butter is softened, add powdered sugar and salt
2. Beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and the shape is puffy. Pour in the sieved egg yolk, stir well, mix the low-gluten flour and corn starch
3. Sift the flour and add it to the whipped butter. 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. Wrap the dough with plastic wrap. Put it in the refrigerator for 1 hour
4. Take out the refrigerated dough, take a small piece, knead it into a small ball, and place the small ball on the baking tray
5. Put an almond on the small ball and flatten it with your thumb. When it is flattened, the biscuits will appear natural cracks. Make all the biscuits in sequence, preheat the oven, and put the baking tray in the upper middle of the oven at 170 degrees. 15-20 minutes, the edges are slightly browned
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