1. First prepare three raw salted duck eggs, and then separate the egg yolk and egg white in two clean bowls. We only need the egg yolk later.
2. Wash the egg yolk lightly with clean water, put a layer of greased paper on the baking tray, and then put the egg yolk on top.
3. Almonds are the same. Place them on the baking tray and put them in the oven. Bake at 180 degrees for 10 minutes.
4. Take out the roasted egg yolk and almonds. The egg yolk has been roasted into a lump, and there is still oil on the side. We gently scrape it from the greased paper into the bowl, and use a small spoon to slightly crush it and stir evenly. If there are any lumps, you can return to the oven and bake it for a while.
5. Add corn oil, stir well and set aside for later use.
6. Toasted almonds are more fragrant. I chop them up with a knife and try to cut them into smaller pieces. It will be easier to mix with the dough later.
7. Beat an egg into the bowl and stir with the egg.
8. Pour in the milk and stir well, because it is low-oil and low-sugar, but I also like to eat it with a little sweetness, so I pour in honey to stir evenly.
9. Finally put on our salted egg yolk and stir well with egg yolk.
10. Pour all-purpose flour, whole wheat flour, and almond flour into a bowl.
11. Add a small amount of salt and 1g of baking soda. The baking soda can also be replaced with baking powder. Finally, add a little lemon shavings in, so that the taste will be more refreshing.
12. Stir evenly with a spatula and form a little dough.
13. Then put in the chopped almonds, stir evenly, and knead the almonds into the middle of the dough as much as possible.
14. Knead it into a smooth dough with your hands, then grab a long strip.
15. Preheat the oven in advance, brush the dough with a thin layer of egg yolk, then put it in the oven at 180 degrees and bake for 25 minutes.
16. The baked dough, like a small French stick, is browned on the surface, with the scent of egg yolk and almond pouring over.
17. We cut it diagonally into even thin slices with a knife, put it in the baking tray, and bake it again at 180 degrees for 15 minutes.
18. The shortbread baked again is browned, very crispy and crispy, and has a strong egg yolk aroma, you can eat it with coffee.
19. The baked biscuits will become more crunchy after cooling, and because they have been baked twice, they have very little moisture and can be stored for a long time. It is also delicious when paired with milk and coffee.
Tips:1. Nuts must be finely chopped, otherwise they will burst when roasted
2. Do not exceed 1g of baking soda, otherwise the dough will expand greatly
3. When the oven is first baked, it must be cooled before cutting, otherwise it is easy to chop
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