1. Put 40 grams of butter and maltose together in a bowl, and heat the insulated water until it turns into a liquid state.
2. Add brown sugar and mix well with a spatula.
3. Add almond slices and mix well.
4. The well-mixed fillings are left in the pot to keep warm with the residual temperature of the hot water.
5. Add 70 grams of softened butter to 80 grams of powdered sugar and beat with a whisk at low speed.
6. Add the egg whites in 3 times, each time you need to stir well before adding the next time.
7. The stirred state should be a thick liquid.
8. Add the sifted low-gluten flour and salt.
9. Mix well with a spatula and put it into a piping bag with a good flower mouth.
10. Squeeze the biscuit batter onto the baking pan into an oval circle with a length of 4 cm and a width of 2 cm.
11. Fill the cookie ring with the filling, not too full.
12. Put the baking tray into the middle layer of the preheated oven and bake at 170 degrees for about 12 minutes.
13. Finished picture.
Tips:1. The finished filling should be kept warm, or it will become lumpy when it cools.
2. When filling the filling, do not fill it too full, otherwise the filling will leak out after high-temperature baking.
3. Do not move the freshly baked biscuits immediately, wait until the biscuits have cooled and the filling has solidified and moved.
4. Just put 60 grams of almond slices, I put 70 grams, and there is a surplus.
5. I just ran out of white sugar at home, so brown sugar was used for the filling instead.
