50g of almond powder, 80g of powdered sugar, 8g of cocoa powder, 55g of protein and 25g of powdered sugar (calculated by protein).

Gan Xu Na stuffing:

90g dark chocolate, 33g whipped cream and 8g butter.

The practice of chocolate almond cake:

1. Mix almond powder, 80g powdered sugar and cocoa powder and sieve twice.

Preparation of chocolate protein almond cookies

2. Beat the egg whites with electric egg beater, then add 25g of powdered sugar in three times until the egg whites hanging in the eggbeater and left in the basin form upright angles, then pour the sieved flour into the beaten egg whites, and stir with a rubber scraper from bottom to top, so that the mixed batter flows down slowly like a thick belt.

3. Spread a thin cardboard on the baking tray, and then spread a non-stick cloth on the baking tray. Put the round flower nozzle with a diameter of 0.5 cm into the decorating belt, and put the mixed batter into the decorating bag.

4. Squeeze a number of batter with a diameter of about 3.5 cm into the baking tray, paying attention to the spacing of about 3 cm. After extrusion, tap the bottom of the baking tray to spread the batter slowly, then put it in a ventilated place and dry it at room temperature for 1.5-2 hours until the surface crusts.

Preparation of chocolate protein almond cookies

5. After the surface crusts, put it in a preheated oven and bake it at 2 10 degrees until the skirt appears in the almond biscuit for about 2-3 minutes. Immediately turn it to 130 degrees and bake it for about 10 minutes. After cooling, remove from the baking tray.