1. Boil the butter into liquid
2. Add lemon juice to the egg whites and beat until thickened
3. Add sugar in three times
4. Beat the egg whites until dry foaming
5. Sift the low-gluten flour into the egg whites and stir evenly from top to bottom with a spatula
6. Pour the melted butter into the batter and stir evenly from top to bottom with a spatula
7. Use a spoon to scoop a small spoon of the batter onto the baking pan, use the back of the spoon to spread the batter evenly
8. Sprinkle almond slices on the surface of the batter
9. Put the baking tray into the second to last floor of the preheated oven at 150 degrees, and bake on the upper and lower fire for about 13 minutes, until the golden brown is out of the oven.
Tips:1. If you want to make this biscuit beautiful, you can choose a tile mold
2. When the flour and butter are poured into the egg white and mixed, the action should be rapid, don't stir in a circle, to avoid the egg white defoaming
3. It is recommended that this biscuit be made thinner, the taste will be better
4. You can use a non-stick bakeware or put greased paper on the bakeware for oiling
