Almond Shortbread

Almond Shortbread

1. Cut butter into small pieces, soften at room temperature, add powdered sugar and salt

2. Stir well with chopsticks first, so as to prevent powdered sugar from splashing when beaten with an electric whisk

3. Add the egg liquid in batches, beat with an electric whisk, and sift in the low-gluten flour

4. Mix evenly and form a dough, put it in a fresh-keeping bag, and refrigerate for 30 minutes

5. Take it out and roll it into a rectangular shape. It will be more convenient to reshape in the fresh-keeping bag. Do not stick to the chopping board and cut into a rectangular shape.

6. Place in a baking tray, pierce a small hole with a fork, brush the surface with egg wash, and dip almond slices

7. Preheat the oven at 170 degrees, middle level, upper and lower fire, bake for about 20 minutes