Formula materials: A: whole egg liquid 35g/B: butter 175g/C: low-gluten flour 265g/ baking powder 3g/D: young sugar 85g, salt 1g/E: almond slices 70g/F: sugar 92g, maltose 23g, honey1e.

Production steps: 1. Beat the butter well, then add the powdered sugar and beat well, and then add the whole egg liquid several times to beat well.

2. Sieve and add baking powder and low-gluten flour.

3. Knead evenly with your hands and form a ball.

4. Plastic, the size is just a 28*28 baking tray, and the thickness should be uniform! Surface jack exhaust to prevent bulging.

5. Bake the biscuit in the oven 180℃ 10min.

6. Bake and make almond caramel sauce. The materials mentioned in F are said to be melted and boiled in a milk pot with low fire. When there are obvious lines, turn off the heat and add almond slices and mix well.

7. Take out the biscuit after baking and spread it with almond caramel sauce evenly.

8. Bake in the oven again 160℃ 15min or so.