1. Cut the butter and cream cheese into small pieces, soften, and beat until fluffy
2. Add powdered sugar and salt, continue to mix well with a whisk
3. Sift in low-gluten flour and almond flour
4. Mix into a dough without dry powder
5. Put the dough into a large thick fresh-keeping bag, roll it into a 6 mm thick dough sheet, put it in the refrigerator and freeze for 30 minutes
6. Take out the hardened noodles and cut them into cubes with a wave knife. At the same time, preheat the oven to 180 degrees
7. Place the biscuit blanks on a baking tray lined with greased paper. After the oven is preheated, put it in the middle layer and bake at 180 degrees for 20-25 minutes until the surroundings are golden brown.
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