1. First make the biscuit part, soften the butter thoroughly, add sugar powder to beat.
2. Dispatch until the color is whitish and the volume swells.
3. Add the egg whites, be sure to add them in small amounts and several times. If it is almost the entire step, add it in about eight times, and each addition is completely absorbed by the butter paste before adding it to the next.
4. Sift in the flour and mix well.
5. Put it into a piping bag and squeeze it into a circle for later use.
6. To make the inset part, heat the butter over water until it melts.
7. Add maltose and powdered sugar and mix well.
8. Add almond slices and stir well.
9. Put a small amount of inset into the biscuit.
10. Bake for 20 minutes in the middle of the oven at 150 degrees.
Tips:1. The protein must not be added too much at one time, otherwise it will easily lead to the separation of water and oil in the butter paste.
2. When filling, remember not to add too much, otherwise the filling will be heated to expand and overflow the biscuits during baking.
