1. Add softened butter and icing sugar to beat
2. Sent to light yellow
3. Add in the whole egg liquid and continue beating with a whisk until it blends with the butter
4. Sift in low powder and cocoa powder and mix well
5. Add almond slices
6. After stirring evenly, it is formed into a rectangular parallelepiped
7. Wrap in plastic wrap and freeze in the refrigerator for 45 minutes to an hour
8. Take it out from the refrigerator, if it’s hard, wait for a while until it becomes cuttable. 170 degrees for 15 minutes
9. Out of the oven, put the cooling rack to cool
Tips:Adjust the roasting time according to your own temperature
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