1. Fragrant and crunchy almond tiles.
2. All the ingredients are ready for later use.
3. The egg whites are separated into water- and oil-free containers.
4. Take out the butter in advance to soften it at room temperature, and melt the butter into a liquid state in water.
5. Add granulated sugar to the egg whites in 3 times and beat them until they are dry and foamy.
6. Sift in low-gluten flour, and then stir evenly.
7. Add the melted butter to the egg white paste in 3 times.
8. Put the egg white paste into the piping bag and cut out a small mouth.
9. Spread greased paper on the baking tray and place the upper grid mold. Slowly squeeze the protein paste into the grid mold
10. Then gently scrape off the excess batter, and then carefully remove the grid mold.
11. Sprinkle sliced American almonds on the surface.
12. Preheat the oven for ten minutes in advance, and bake at 160 degrees for 14 minutes.
13. Production is complete~
14. Keep it sealed when you can't finish it~
Tips:1. When mixing flour and butter into the egg whites, you need to pay attention to the mixing method, the mixing speed is fast, and you can't stir in a circular motion;
2. The grid mold is made of plastic and cannot be put into the oven;
3. The baking time needs to be adjusted according to the actual situation, pay attention to check it in the oven, and be careful to bake;
4. Be sure to keep it tightly sealed. This cookie is easy to absorb moisture and become soft; in addition, if it becomes soft, you can put it in the oven and bake for a while, and it will become crispy again~
