1. Soften the butter, add sugar and salt.
2. Beat the butter with a whisk until it is whitish and fluffy. Add the egg whites in portions, add in portions, beat well, and add again.
3. Sift the beaten butter into low-gluten flour and add almond flour.
4. Mix well.
5. Put it in a piping bag. The 0.5 cm round piping nozzle I used does not have the opening of the piping bag.
6. 40 grams of maltose syrup, 30 grams of butter, and 20 fine sugar are heated in water until completely melted and mixed evenly.
7. Add almond slices and mix well.
8. Spread greased paper on the baking tray and squeeze out an oval circle.
9. Use a small spoon to fill the circle with stuffing. Don't fill it up too much. When it is full, it will melt and expand and it will flow out and it will be unsightly.
10. Preheat the oven in advance, and heat up and down at 160 degrees for 15 minutes in the middle, staring at it and not burning it.
11. The aroma of caramel is too charming.
Tips:The recipe gives the amount of two baking pans, increase or decrease according to your needs. This cracker is crispy and easy to color, so you must stare at it when baking it so that it doesn't burn.
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