Soften the butter at room temperature and cut it into small pieces. Add all powdered sugar and fine sugar and stir until smooth and fluffy.

Add the eggs and stir well. At this time, the butter tissue is more fluffy.

Add the sieved cocoa powder and continue to stir evenly.

Sieve the low-gluten flour directly and cut it evenly with a rubber scraper until all the flour is mixed with butter.

Pour in almond slices and stir gently.

Spread a piece of plastic wrap on the chopping board, pour the biscuit paste on it and make a rectangle by hand.

Put it in the refrigerator for half an hour until it becomes hard, take it out and cut it into pieces with a sharp knife, and put it in a baking tray lined with tin foil.

Bake in the oven preheated to 180 degrees for about 15 minutes.