1. Raw material collection
2. The butter is softened and beaten until smooth
3. Add granulated sugar and beat until the volume is enlarged and the color is slightly lighter
4. Add the egg liquid three times, stirring each time until the egg liquid and the butter are thoroughly fused before adding the next time
5. This is the butter after adding egg liquid three times
6. Bake raw walnuts at 120°C until crispy, let cool, break into small pieces by hand, add in butter, and mix well
7. Sift in low powder
8. Grab the dough with your hands
9. Arrange the dough into a rectangular shape, put it in the freezer of the refrigerator and freeze until hard, about 45 minutes
10. Take out the frozen dough and cut into 4mm thick pieces with a knife
11. Arrange the biscuit embryos one by one into the baking tray lined with tin foil or greased paper
12. Middle layer, fire up and down, 180 degrees, 20 minutes, until the surface color is golden
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