& lt 1 & gt； Butter120g powdered sugar 90g salt.

& lt2 & gt25 egg white

& lt3> 35g of low-gluten flour180g of almond flour.

Lipton Black Tea or Ordinary Black Tea 10g

Operation process:

1. Soak Lipton black tea in warm water for five or six minutes, take it out, drain the water, and leave black tea residue for later use. Black tea residue can be used to color and flavor, and the batter with black tea juice will be too thin and difficult to shape.

2. Pour butter, powdered sugar and salt into a water-free and oil-free container. Beat the butter at low speed until soft, and then beat it quickly until the butter turns white and fluffy.

3. Add egg white and stir well, then add low flour and almond powder and stir well.

4. Add black tea residue, stir well and freeze for two hours. Take it out, divide it into the same size, and circle it again. Refreezing hardens the dough to prevent deformation during slicing. Take out, slice and bake.

5. The baking temperature is 180/ 150 degrees 18 minutes.