1. Prepare all the ingredients, mix the powder and sieve for later use.
2. The butter is insulated and the water melts.
3. Pour in white sugar, brown sugar, salt, vanilla extract and stir well
4. Add whipped cream and mix well.
5. Add the sifted cocoa powder, low-gluten flour, baking soda, cut and mix with a spatula until there is no dry powder.
6. Add 150 grams of toasted chocolate beans.
7. Mix well with a spatula.
8. Divide the mixed dough into 15 grams each.
9. The divided dough is wrapped with almond slices and rounded.
10. Press the bake-resistant chocolate beans and place them on a baking tray lined with greased paper, remembering to leave a gap for each biscuit.
11. Preheat the oven up and down at 180 degrees for 10 minutes, and bake the middle layer for 15 minutes (the temperature of each oven is different, it is recommended that the first time and the last few minutes are better to be watched by the side)
12. The baked biscuits are spread out and placed in a biscuit bag, sealed and stored.
13. Almond slices in the middle are more fragrant
Tips:The sweetness that everyone accepts is not the same as the concentration of chocolate cocoa powder. The first time I suggest to do less, try first, and then increase or decrease appropriately according to the acceptable range
