# Fourth Baking Contest and is Love to Eat Festival# Almond Cookies
1.
Add all the filling materials except the almond slices to the pot, heat it on a low fire and melt it into a liquid state. Turn off the heat and add almond slices, mix well and set aside.
2.
The butter is softened into a paste at room temperature, and powdered sugar is added.
3.
Beat with a whisk until it expands and becomes lighter in color.
4.
Add egg whites in small portions and press with a spatula each time until it is completely absorbed. (This step can also be directly operated with a whisk)
5.
Sift the flour and add in the milk powder at the same time, cut and mix evenly with a spatula.
6.
The well-mixed cookie batter is put into a piping bag with a chrysanthemum piping mouth.
7.
Squeeze the non-stick bakeware into an oval hollow circle, leaving a distance in the middle of each to prevent adhesion caused by expansion during the baking process. (If you use a common bakeware, please spread tarp)
8.
Use a small spoon or chopsticks to fill the almond filling in the middle. Put it in a preheated oven at 160°-170° for about 15 minutes.
