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, honey1g.

Manufacturing steps: 1. Beat the butter well, add the powdered sugar and beat well, then add the whole egg mixture several times and beat well.

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

3. Knead evenly by hand and knead into a ball.

4. Plastic, the size is only a 28*28 baking tray, and the thickness should be uniform! The ground jack is vented to prevent expansion.

5. Bake cookies in an oven at 180℃ for 10 minutes.

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

7. After baking, take out the biscuits and spread them evenly with almond caramel sauce.

8. Bake in the oven again at 160℃ for about 15 minutes.