1, soften the butter in warm water, add powdered sugar with a hand whisk and mix a little, whip until the volume swells and the color is slightly white.

2. Beat the eggs and add them to the whipped butter in two additions, beating until the eggs and butter are completely melted, then add them for the second time.

3. Add the almond flour to the butter mixture and mix well with a rubber spatula.

4: Sift the low-gluten flour and cocoa powder and add it to the ingredients of Method 3, mix well with your hands to make a dough, divide the dough into 10 portions of about 20 grams each, wrap each portion with a peeled ripe almond, roll it in a container of granulated sugar, and then put it on a baking tray lined with greaseproof paper. Bake in a preheated oven at 165 degrees for 25 minutes.