1. Whip the butter that has been softened at room temperature with egg custard, add powdered sugar and continue to beat until the butter turns white and the volume becomes larger. Add the egg liquid to the butter at least 3 times and mix well
2. Add low-gluten flour and stir the dough evenly with a spatula
3. Melt the dark chocolate in water, pour it into the dough, use a spatula to mix the chocolate dough evenly
4. Put on disposable gloves, add almond slices to the dough and knead it evenly, and put it into a large fresh-keeping bag. If you don’t have a square mold, you can shape it in a fresh-keeping box like I did. Knead the dough into a rectangular cube and put it in the freezer for 2 hours.
5. Take out the frozen dough and cut into 8~10mm thick pieces
6. Heat the pan in advance, then put the dough slices on a low heat and heat until the edges of the dough become slightly lighter in color. Carefully turn the biscuits over with a spatula and continue baking. The whole process takes about 10 minutes. Take out the biscuits until both sides harden, cool on a shelf and store in an airtight seal
Tips:1. The biscuits are easy to loose after baking, so be careful when turning
2. After freezing, cut out a batch of butter that needs to be baked, and continue to freeze the rest. In this way, in case the dough is sliced prematurely at room temperature, it will become oily and soft. The prepared biscuits will be divided into small bags for special love to friends~
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