1. Pour the milk and caster sugar into a non-stick milk pan.
2. Just heat it to the saccharification and leave to cool for later use (most of the commercially available powdered sugar contains starch which will affect the taste, do not use powdered sugar instead!). Preheat the oven to 160 degrees.
3. Cut the butter into cubes and let it soften at room temperature so that your fingers can easily poke holes.
4. Beat with an electric whisk until it turns white.
5. Add sugar water in portions.
6. Continue to beat with the electric whisk.
7. Until it is shiny.
8. Add the sifted flour, salt, and almond flour (almond flour, salt can not be sifted).
9. Cut and mix evenly.
10. Put the batter into a piping bag.
11. Squeeze it vertically on the baking tray, with greased paper or high-temperature silicone mat on the baking tray.
12. Put it in the preheated oven and heat up and down at 160 degrees for 20 minutes.
13. After baking, move the cookies to the wire rack to cool.
14. Keep sealed.
Tips:1. The sugar water must be cooled in summer, and kept warm in winter.
2. If it is hot, put the squeezed cookies in the refrigerator for about 20 minutes, the baked pattern will be very three-dimensional.
