1. After the butter has melted, let it cool slightly, add icing sugar, and beat until the color becomes lighter and the volume becomes larger
2. Add egg liquid in portions and beat evenly
3. Add vanilla extract, salt and beat well, sift into low-gluten flour
4. Take a clean water-free basin, put the chocolate in it, put it in the hot water pot, and keep stirring until it is smooth
5. Add the melted chocolate and mix until there is no dry powder
6. Add almond slices, knead into a smooth dough, put in the refrigerator for a while until it doesn’t stick to your hands
7. Knead it into a cylindrical strip, put it in the refrigerator for half an hour, I’m in a hurry, and freeze it for about 10 minutes
8. Cut into 5mm thin slices and put in a baking tray
9. Preheat the oven to 180 degrees, up and down, for about 12 minutes, put it on the grill and let it cool after being out of the oven, and keep it tightly sealed.
