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1. Prepare the ingredients and soften the butter. After the pumpkin is steamed, let it cool and weigh it with a spoon to form a puree, and sift the low flour.
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2. Divide butter 2 to 3 times and add powdered sugar to beat
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3. Beat the butter
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4. Add pumpkin puree
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5. Mix well with a silicone knife
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6. Add low flour and almond flour
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7. You can use a silicone knife to mix well, or you can wear disposable gloves and grasp well, cover with plastic wrap and wake up for 10 to 20 minutes
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8. Take 5 20g biscuit doughs and shape them into finger shapes. Use a knife to emboss the lines on them. Brush one end with egg liquid and glue them with almonds. Divide the rest into 15g sizes. Knead the dough and mark out with a toothpick. Pumpkin shape with a high temperature resistant chocolate on top
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9. Put it into the preheated oven, heat up to 160 degrees, lower the heat to 170 degrees, and bake for 22 minutes
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10. Observe the baking situation in the middle
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11. Take it out and let it cool
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12. In the shape of a witch's hand-trick or treat
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Tips:Adding almond flour will make it more fragrant and crisp, and keep the biscuits in an airtight jar
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