Almonds crispy

Step 1: Soften 135g butter in the greenhouse, beat with an electric egg beater until smooth and milky white

Step 2: Add 30g of powdered sugar to the evenly beaten butter, and continue beating with the electric egg beater

Step 3: Beat the powdered sugar evenly, then add 1/2 of the whole egg liquid and continue beating evenly

Step 4: Continue to add the remaining 1/2 of the whole egg liquid until the mixture is smooth

Step 5: Beat the butter until it is uniform, fine and milky white

Step 6: Sift in 200g of low-gluten flour

Step 7: Add 15g almonds

Step 8: Use a baking tool spatula to mix evenly by turning the vegetables up and down

Step 9: Use your hands to roll into small balls, place them in a baking pan, preheat the oven at 165 degrees for 5 minutes, then bake at 160 degrees and 170 degrees in the middle for 20 minutes

Step 10: During the baking process, after ten minutes, the puff pastry slowly expands

Do not take it out directly after 20 minutes. Turn off the heat in the oven and take it out after another five minutes. You will have a delicious and crispy bite.

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