1. The butter is softened at room temperature, add the powdered sugar, and beat with an electric whisk until the butter is white and puffy
2. Add the egg liquid, the egg yolk is added in 3 times, each time you need to add the egg liquid after the previous complete fusion.
3. Sift the low-gluten flour, matcha powder, and almond powder and mix them evenly with a spatula
4. Take appropriate amount of almond slices and add
5. Continue to mix well with a spatula
6. Take out the Xiaoji biscuit mold, spread a layer of plastic wrap, pour the mixed batter, shape it, and freeze it in the refrigerator for 1 hour
7. Take it out after freezing and cut into slices with a thickness of 0.5cm
8. Preheat the oven at 160 degrees and bake for about 15 minutes. Pay attention to the color when baking. It is best to stand on the side of the oven and look at it, so as not to over-color and burn.
9. After it’s cool, put a small cookie bag and seal it.
Tips:Be sure to pay attention to coloring when baking, and tin foil can be covered to prevent over-coloring
