1. Prepare the materials
2. Cut butter into pieces and soften at room temperature
3. Add powdered sugar, salt
4. Stir until the volume is slightly enlarged and whitish
5. Add almond flour
6. Press and mix evenly
7. The butter paste is divided into three parts, and the low powder is also divided into three parts, two of which are added with matcha powder and cocoa powder
8. Sift into the butter batter separately
9. Press and mix evenly, knead into a dough
10. Roll them into round strips with a diameter of about 2 cm.
11. Pour granulated sugar into the baking pan, roll the cookie bars in it, and then put it in the refrigerator for about 30 minutes
12. Take it out and cut one about 1.5 cm. Place them on the baking tray one by one
13. Preheat the oven to 160 degrees
14. Cut the almonds in half and press into the cookies
15. Put it in the preheated oven, 160 degrees for about 23 minutes
16. Baked. Cooling and canning
Tips:1. The serving size is two pans of 30*40 baking pans.
2. If the dough is too thin, you can add low-gluten flour appropriately, and if it is too dry, you can add an appropriate amount of milk to adjust it.
3. The cookie dough can be frozen and bake as much as you need.
4. Rolled sugar will have a crispy texture, and it can be left unrolled.
