1. Put 20g of butter and horseshoe together; Heating and melting in water; Then adding powdered sugar, and stirring until saccharification; Add almond slices; Be sure to stir well until you can't see the liquid butter.

2. Eggs are scattered for later use;

3. Cut the unsalted butter into small pieces, add fine sugar and powdered sugar after softening, and beat until the butter is smooth and slightly swollen;

4. Then add the whole egg liquid three times;

Beat the eggs and butter evenly every time, and add them next time.

6. Sift in low-gluten flour.

7. Stir the flour and butter evenly with a rubber scraper until the flour is completely wet. Don't stir too much.

8. Put the chrysanthemum mouth into the flower mounting bag, then put the batter, cut a small mouth from the flower mounting bag, and squeeze out half of the flower mounting head.

9. Squeeze into a circle on the baking tray covered with oil paper, leaving a blank in the middle.

10. Put the prepared almond slices in the middle;

1 1. oven, heat up and down, preheat at 190 for 2 minutes, and then bake in a baking tray 15~20 minutes.

12. Let it cool after being taken out of the furnace, and you can keep it in a sealed box.