1. Ingredients: low-gluten flour 120g, almond 50g, whipped cream 40g, egg white 30g, a little salt, powdered sugar 40g, sugar 30g, honey 2 tablespoons and butter 70g.

2. Add sugar, whipped cream, butter and honey in raw material II (50g almond slices, 30g sugar, 40g whipped cream, 2 tablespoons honey, 20g butter) into a pot and boil it over medium heat.

3. Stir with a spoon until it appears light brown; Add almond slices and stir quickly and evenly.

4. Spread it evenly on the bottom of the baked cake while it is hot; Oven 200 degrees, middle layer, continue baking 18 minutes or so (please adjust the temperature and time according to your own oven).

5, baked shortbread, immediately buckle on clean oil paper (almond face down), cut into your favorite shape while it is hot, and remove it from the oil paper after cooling.