1. Weigh the required ingredients for later use.
2. After the butter has softened at room temperature, add caster sugar. The electric whisk beats evenly.
3. Add the whole egg liquid in three times, and beat evenly after each addition.
4. Stir until the butter is fully fused with the egg liquid.
5. Mix the low-gluten flour and coffee powder through a sieve and pour into the butter.
6. And into dough. Then pour in the almond slices.
7. Knead the almond slices and dough thoroughly.
8. After forming the dough, use plastic wrap to slightly shape it into a long strip. Load the mold. It took me about an hour to freeze in the refrigerator until hard.
9. Preheat the oven at 170 degrees. Then take out the biscuit sticks and cut into biscuit slices with a thickness of about 0.5-0.6cm. Place them in a baking tray lined with greased paper. Continue to bake at this temperature for 25 minutes.
10. The mellow and strong coffee taste, crisp almonds, a perfect match.
Tips:1. If you don't have almond slices, you can add some chopped almonds, or cashews or walnuts.
3. Everyone has a different temperature difference in the oven, so take a closer look in the last few minutes and don't bake the biscuits.
4. This kind of frozen biscuits needs to be frozen and sliced. Cut them to the same thickness as possible.
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