1. Unsalted butter softens at room temperature.
2. Add the powdered sugar, and use a whisk to blend.
3. Then send it until the color is whitish.
4. Add the egg liquid in three times and beat until all the egg liquid is completely dissolved.
5. Add a few drops of lemon juice.
6. Dispense until fully dissolved.
7. Sift in low powder.
8. Stir gently with a spatula.
9. Wrap it with plastic wrap, put it in the refrigerator for half an hour.
10. Cut into small pieces and roll them into small round strips, one big end and the other smaller. Don't make it round and a little skinny.
11. Line the baking pan with greased paper or tin foil, put the finished product on it, and cut some fingerprints with a knife.
12. The almonds need to be glued with water so that they will not fall off, and press on the side of the pointed end.
13. Preheat the oven to 170 degrees, the upper and lower fire, the middle layer, and bake for about 25 minutes (pay attention to observation and adjust according to the personal oven temperature)
