1. First, weigh and prepare all the ingredients
2. When the butter is softened and can be squeezed by hand and is not melted, we add powdered sugar and sea salt, and use an electric whisk to beat until it becomes white
3. (State diagram)
4. Add egg yolks and almond flour. Stir well
5. (State diagram)
6. Sift in low powder and stir evenly
7. (State diagram)
8. (State diagram)
9. Then put the dough in a fresh-keeping bag, use a rolling pin to roll out 9 mm noodles, put in the refrigerator for 30 minutes
10. Take it out and customize the shape with a square plate
11. Spread oil cloth on the square plate and put in the noodle block, and make a small hole in the noodle block
12. Preheat the oven in advance and bake at 160-170 degrees for 15-20 minutes. Just bake the surface and color it.
13. Now let's make the almond crisp layer. \nPour all the ingredients except almond chunks into the milk pot and cook around 120 degrees on high heat
14. (State diagram)
15. Add almond slices and stir well, do not press hard. Almond slices look good when they are whole
16. Pour onto the baked shortbread and level with a spatula
17. Put it in the oven, and bake at 160-165 degrees for 15-20 minutes. Bake until the surface is caramel-colored. Let cool and cut into pieces.
18. (State diagram)
19. After letting cool completely, wrap it up, now wait to enjoy the food!
