After the butter is softened at room temperature, add the powdered sugar twice, stir with a whisk to the white color and add the egg liquid (1/2).
Sift in low powder, almond powder and baking powder, stir evenly into a dough with a rubber knife, and let stand for 20 minutes to relax.
The dough is divided into several equal parts (about 15 parts), rounded separately, placed in a baking sheet covered with oiled paper, gently pressed flat with the palm of your hand, then embedded in the almonds, and then the remaining egg liquid is swept on the surface of the cake.
Put the prepared cake into the preheated oven and bake it at 180 degrees for 15-18 minutes.
Freshly baked almond crisp