1. Material: 225g of low-gluten flour and 60g of dark chocolate. Making auxiliary materials: butter150g, almond slices 60g, whole egg liquid 38g. Making seasoning: 75g of powdered sugar, 0/g of salt/kloc and 5-6 drops of vanilla extract.

2. Dice the butter, soften it at room temperature, and then add powdered sugar several times until the color becomes lighter and the volume becomes larger. Cut the chocolate into pieces and melt it in a boiling water pot. Pour the melted chocolate liquid into a basin and stir it quickly and evenly, then add the egg liquid and stir it evenly for 2~3 times. Add 5~6 drops of vanilla extract, 1 g salt, mix well, sieve in low-gluten flour and mix well for several times until there is no dry powder, then add almond slices and mix well. Put the mixed biscuit dough into the mold for setting, put it in the refrigerator for freezing 1 hour, take out the slices, put them in the baking tray covered with oil paper, put them in the oven preheated to 160℃, and let the middle layer fire up and down for 20 minutes (observe at any time, and turn off the fire after the edges are colored to avoid burning).