1. 50g of butter is softened and 50g of powdered sugar is added. Generally, I don’t like to wait. The butter is microwaved for 20 seconds.
2. Add the egg whites several times in small amounts, and make them fluffy each time.
3. Sift in low flour, mix the flour evenly without dry powder, put it into a piping bag, cut 5mm opening at the mouth of the bag
4. Bakeware lined with linoleum! It's oil cloth, not oil paper! It must be tarp! Squeeze the circle, be sure to seal it! Otherwise, the gate will be opened by the sugar heart in the end...
5. Start making sugar cores, melt 25g of butter, add maltose and powdered sugar, stir well
6. Add 20g almond shreds and mix well
7. Put the sugar heart into the circle, pay attention to the amount! Be very careful! Only a little bit for each!
8. Preheat the oven to 160 degrees, bake for 15-20 minutes, and bake the biscuits until they are colored! Fragrant and crispy!
