1. The materials are ready.
2. Put the boiled egg yolk into the sieve and crush it with a spoon to make the egg yolk pass through the sieve and become fine egg yolks.
3. The sifted egg yolk is ready for use.
4. Chopped almonds.
5. After the butter has softened at room temperature, add powdered sugar and salt.
6. Beat with a whisk until the butter turns light and fluffy.
7. Pour in the sifted egg yolks.
8. Stir well.
9. Mix low-gluten flour and cornstarch through a sieve and add to the whipped butter.
10. Then add chopped almonds.
11. Mix into a loose shape.
12. Put it in a fresh-keeping bag, knead the dough through the bag with your hands, and put it in the refrigerator for 1 hour.
13. Take out the refrigerated dough, take a small piece and knead it into a small ball, and place it on the baking tray.
14. Use your thumb to press vertically in the middle of the ball to make natural cracks appear around it.
15. Make all the biscuits one by one.
16. Put it in the middle of the preheated oven and bake at 150 degrees for about 20 minutes.
17. The edges are slightly browned and ready to go out.
Tips:1. The oven time and temperature must be adjusted flexibly according to your own oven.
2. The dough after refrigeration is drier and harder, and natural cracks are more likely to appear when pressed with your thumb.
3. When kneading a small ball, just use the temperature in your hand to gently form it into a ball, don't take too long.
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