1. Cut the butter into small pieces and soften them in a warm place;
2. Melt the dark chocolate in water and set aside;
3. After softening the butter, lightly press it to show a small pit;
4. Add powdered sugar and melted dark chocolate to the butter;
5. Use a whisk to whip the butter chocolate, showing a fluffy feather state;
6. Put the whipped cream in the whipped butter and mix well;
7. Mix low-gluten flour, cocoa powder, and almond powder through a sieve and add to the butter;
8. Just stir evenly;
9. In the piping bag, put the piping mouth, and then put the mixed batter into the piping bag;
10. Squeeze the cookies onto the baking tray;
11. Put it into the middle of the oven, 175 degrees, 18 minutes;
12. Take it out and let it cool before eating.
Tips:1. The butter must be softened and sent in place, otherwise it will affect the taste of cookies;
2. The amount of powdered sugar I use is not high, and it is 70% dark chocolate. If you like sweeter, you can add 10-20 grams of powdered sugar and replace it with other chocolates;
3. The mixing time of flour and butter should not be too long, it is enough if there is no dry powder, so as to avoid gluten;
4. The performance of the oven is not the same, and the time and temperature should not be too dogmatic.
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