1. Put the water and white sugar in a small milk pot, cook until the white sugar melts, and cool at room temperature for later use.
2. Mix the sieved low-gluten flour, almond flour (normal almond flour here, not almond flour for macarons) and salt.
3. Cut the butter into small pieces, put it in an egg-beating bowl, and soften at room temperature.
4. Beat the butter with an electric whisk.
5. Add the sugar water several times, beat with an electric machine until the sugar water and butter are evenly mixed, then add the next time.
6. This is the state after beating, the butter is shiny and shiny.
7. Put the mixed powder into the butter.
8. Stir evenly with a spatula, without dry powder.
9. Take an appropriate amount of cookie batter and put it in the prepared piping bag.
10. I used an eight-tooth decorating mouth.
11. Squeeze the cookie dough evenly on a baking sheet lined with parchment paper.
12. Put it in a preheated oven and bake at 170 degrees for 20 minutes. The two pans are grilled with hot air, and the upper and lower pans switch positions after half of the roasting time to continue roasting.
13. It's crispy and delicious when it comes out of the oven, with a thick almond fragrance with endless aftertaste.
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