Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Butter softens at room temperature. Add sugar powder. Mix with whisk

3. 

   Step3:Add milk, lemon chips and almond powder in order. Stir well each time before addin

4. 

   Step4:Low gluten flour, corn flour, cocoa powder and cinnamon powder are mixed and sifted to join in 3 step

5. 

   Step5:Mix the batter mixture into a soft cream

6. 

   Step6:Put the batter into the flower squeezing bag with straight flower mouth.. extrude the strip about 7cm long at appropriate intervals.. sprinkle the hazelnut in the middle (my almond). Press it a little bit..

7. 

   Step7:Bake in the oven preheated 180 degrees (adjust the temperature according to your own oven) for 12-14 minutes. Take it out and put it in the net rack for cooling

8. 

   Step8:Microwave raspberry jam and dissolve it. Spread it in the middle of the biscuit with a knife or spoon. Fold another biscuit and press lightly

9. 

   Step9:It's completely cool and airtight... You can enjoy it at any tim

10. 

    Step10:Pose for a picture... Ha ha..