Cooking Steps

1. 

   Step1:The butter is cut into small pieces and softened at room temperature. Sugar powder is added. The sugar powder is made of white granulated sugar.

2. 

   Step2:Use the electric beater to beat the butter until it becomes bulky and fluffy. The color turns white. Stop beating.

3. 

   Step3:Add sifted low gluten flour and salt.

4. 

   Step4:Add the almond powder.

5. 

   Step5:Use a silica gel scraper to mix the flour evenly. Don't over mix it, so as to avoid gluten.

6. 

   Step6:Put the mounting bag into the medium-sized eight teeth flower mouth. Put the batter in to squeeze out the air. I use the silica gel mounting bag. It's easy to squeeze.

7. 

   Step7:Squeeze out the pattern you want anticlockwise. When squeezing the pattern, don't stick the flower mounting mouth on the oilcloth. Leave a distance of about 1cm. Use a little downward force on both hands. Rotate the flower mounting mouth vertically along the circle on the oilcloth. When finishing, yearn for the next pressure and then lift it up. The cookies are dry. Pay attention to the size of the extruded batter as much as possible to avoid uneven heating when baking.

8. 

   Step8:Put it into the preheated oven. Heat the middle layer up and down 180 degrees for about 15 minutes. Pay attention to the last five minutes. Stop baking after the edge is colored. Take it out and let it cool through.

9. 

   Step9:Finished products. Crumbs. Cookies with almond powder. It's really delicious

10. 

    Step10:Crisp and delicious cookies. Perfect for afternoon tea.

11. 

    Step11:With a cup of black tea or coffee. Let's go