1. Mix unsalted butter softened at room temperature with powdered sugar, and beat with an electric whisk until the color is white, the volume is slightly expanded, and a smooth paste is present;
2. Beat the egg yolks, add them to the butter 3 times and beat them well, then add the egg mixture for the next time;
3. Then sift in the low-gluten flour and mix it with a rubber spatula until it is even and no dry powder is visible.
4. Then roll it out evenly into the refrigerator and refrigerate for 1 hour;
5. Take out the dough, cut it out with a mold on baking paper, pair by pair;
6. Put the biscuits in the oven and bake at 180°C for about 10 minutes, until the surface is slightly golden and ready for use;
7. Stir the cream cheese softened at room temperature and softened butter evenly, then add powdered sugar and matcha powder, mix well, and serve as a filling;
8. Put the finished filling into the piping bag, and cut a small opening of about 0.3 cm in the bag mouth, squeeze the filling on a slice of biscuit, sprinkle the almond slices and cover with another slice of biscuit.
Tips:The dough freezing time is not too long, and the baking time is not too long
