Materials:

Butter 80g ||| Sugar powder 40g ||| Normal temperature whole egg liquid 20g ||| Low powder150g ||| Coffee powder 5g | Cocoa powder 0.5g |||| Almond slices 15g

Steps:

1. Soften butter, add powdered sugar and stir well.

2. Continue to send the whole egg liquid twice until it is absorbed.

3. Sieve the low powder, add it, mix it into balls and divide it equally.

4 Add coffee powder and cocoa powder to one part and mix well, and add almond slices to the other part and mix well.

5. Make the almond dough into a cube (side length is 4cm, length is 12cm), wrap it in oil paper and refrigerate it for later use, and roll the coffee dough into a rectangle (16* 12cm).

6. Put the almond dough on the coffee dough, wrap it, straighten it at the closing position, scrape it into a square with a scraper, and send it to the refrigerator for freezing for about 20 minutes.

7. Take out the slices and put them in the baking tray.

8. Blowing mode of oven 165 degrees 12 minutes (temperature and time are for reference only and can be adjusted according to your own oven).