1. The butter is softened at room temperature and can be smashed by hand
2. Mix powdered sugar with butter and beat with a whisk until pale
3. Add the egg liquid to the butter twice and beat until the butter is fluffy and light
4. Mix and sift in milk powder, low powder, baking powder and mix well to form a dough
5. Put it in the refrigerator for half an hour
6. Divide into 10 g balls and roll them into fingers
7. Press three stamps on the three parts with flossing
8. Preheat the oven to 175 degrees, dip the almond side with egg liquid and press on the tip of the biscuit
9. Put it in the middle of the oven and bake at 175 degrees for 15 minutes
10. It's edible after letting cool, squeeze a little ketchup, cut the biscuits, is it bloody
Tips:1. The egg liquid must be added to the butter in portions to prevent the separation of oil and water
2. Choose a smaller almond
3. The amount of 30 biscuits
