1. The butter is softened at room temperature, cut into small pieces, and put in a basin with salt and powdered sugar.
2. Beat with an electric whisk until the color becomes white and the volume becomes larger.
3. Add the whole egg liquid in portions and beat evenly.
4. Add the sifted high-gluten flour, cornstarch and almond flour.
5. Use a spatula to mix evenly until there are no dry powder particles.
6. Put it in a thick piping bag, using a large-sized Romea ring piping mouth.
7. The decorating mouth is attached to the baking tray, and after extruding the hollow shape, the decorating mouth is lifted, and the batter is naturally broken.
8. Start to make caramelized almonds, put butter, salt, sugar, honey, maltose, and light cream together in a milk pan, and boil until boiling.
9. Add almonds, mix well and remove from heat.
10. Use a small spoon to take an appropriate amount of caramelized almonds and put them in the hollow cookies.
11. Put it into the preheated oven and bake at 150 degrees for about 18 minutes.
12. The freshly baked caramel filling is soft, let it cool before taking it out of the baking tray.
Tips:1. Replace 5 grams of tea powder or cocoa powder with high-gluten flour to make tea cookies and cocoa cookies.
2. Almond filling can also be replaced with peanut filling or sesame filling.
3. This cookie can't be made with low-gluten flour, otherwise it won't take off the mold.
