Method

Put butter (softened at room temperature) in a steel basin and beat with a whisk until pale, add powdered sugar and continue beating. Add egg yolk and milk and beat. Sift in the cake flour and baking powder, then mix with a spatula (do not over mix). Add the almond slices and pumpkin seeds (the roasted ones have a better flavor) and mix well, then gather them into a dough.

Then wrap it in plastic wrap, simply roll it into a long strip with your hands, place it on a rolling shutter (the kind used for wrapping sushi), roll it up tightly, and put rubber bands on the left and right sides. . Then put it in the refrigerator to cool for about 40 minutes to 1 hour.

Preheat the oven to 190 degrees. After taking it out of the refrigerator, cut it into discs about 1 cm thick (the thickness should be consistent, otherwise it will be easily heated unevenly). Place on a baking sheet lined with baking paper (leave some space), bake in the oven at 180 degrees for about 15 minutes, then bake at 200 degrees for an additional 3 to 5 minutes (check the degree of coloring). Once baked, place on rack to cool for about 1 hour before serving. (It will become crispy when cooled).