Cooking Steps

1. 

   Step1:Prepare all materials (salt free butter, granulated, softened at room temperature; sifted low gluten flour for standby; break up the whole egg liquid

2. 

   Step2:Soften the butter without salt, then add the sugar powder. Use the electric eggbeater to beat it well

3. 

   Step3:Add salt. Beat until it becomes bigger. It looks like a puffy white feather

4. 

   Step4:Add the whole egg mixture three times.

5. 

   Step5:Every time you add it, stir it until it is completely absorbed. Add it again.

6. 

   Step6:Add vanilla and stir wel

7. 

   Step7:Add Matcha powder and stir evenl

8. 

   Step8:Add low gluten flour. Mix well with scrape

9. 

   Step9:Add almond slices and almond powder. Stir well with a spatula

10. 

    Step10:Spread oilpaper on the biscuit mold. Put the dough into it and press it to shape. Then put it into the refrigerator and freeze for 2 hours

11. 

    Step11:Take out the frozen dough, cut into 3-5mm thick slices, and put them on a non stick baking tray

12. 

    Step12:Put the baking tray into the preheated oven. Bake until the surface is golden. 180 ℃. Heat up and down. Bake in the middle layer of the oven for 20 minutes

13. 

    Step13:Space shall be reserved between each biscuit blank to avoid extrusion deformation of biscuit blank due to thermal expansion during baking.