1. Materials are ready. After the raspberry puree has melted, put it into a piping bag for later use.
2. Cut the butter into pieces, simmer on a low heat until it becomes brown, and exudes the aroma of nuts (hazelnut butter). After filtering twice from the fire, let it cool down.
3. Combine almond flour, powdered sugar and low-gluten flour together, sieve, and then stir in sugar and salt.
4. Break up the egg whites, do not beat them, then pour them into the powder and mix well with a spatula.
5. Add honey to the batter in portions and mix well with a spatula.
6. Pour in the chilled hazelnut butter and mix well.
7. Preheat the oven to 180 degrees, evenly divide the batter into the Xuechou Feinanxue mold until it is 9 minutes full.
8. Then squeeze the raspberry puree on the batter, smooth it, and mark out the pattern with a toothpick.
9. The middle of the oven is 180 degrees for about 10 to 12 minutes.
10. Just take it out of the oven and let it cool.
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