The practice is as follows:

Required raw materials:

1. Material: 7 grams of butter, 5 grams of fine sugar/kloc-0, 23 grams of protein, 50 grams of almond slices and 5 grams of low-gluten flour.

2. Accessories: 1 mold.

Step 1: Weigh all materials for later use.

Step 2: Add fine sugar to the egg whites and stir well.

Step 3: Then pour in the almond slices.

Step 4: Stir gently and evenly with a scraper.

Step 5: Then pour in the melted butter.

Step 6: Stir evenly again.

Step 7: Stir gently to avoid breaking almond slices, cover them with plastic wrap and let them stand at room temperature 1 hour.

Step 8: After standing, sift in the low-gluten flour, stir well, and stand for another 30 minutes.

Step 9: Gently put the dough into the mold with a spoon and arrange it in a circle.

Step 10: Bake in the oven 160 degrees 12 minutes.

Step 11: demoulding can be carried out from the furnace.

Step 12: It is brittle after cooling, so it should be sealed and preserved.