1. The butter is softened at room temperature; add in caster sugar, egg liquid and vanilla extract, and beat with a whisk
2. Mix low-gluten flour and baking powder, sift into the butter, mix slightly with a rubber spatula, and grab a uniform dough with your hands; wrap the dough with plastic wrap and put it in the refrigerator for 1 hour until the dough becomes hard
3. Take out the dough, divide it into small pieces, and rub it with your hands into strips with a thicker end and a slightly thinner end. The diameter is slightly smaller than that of your fingers, because it will swell during baking; take an almond and press it into the thinner end to make a "nail "
4. Then pinch out the shape of your fingers, use a scraper or a knife to cut a few wrinkles on the finger cake; put it in the preheated oven, 180 degrees for 15 minutes, adjust according to the temperature of your own oven, bake it and color it.
Tips:The best almonds are raw, and they tend to batter when they are cooked.
