1. Put sugar and protein into the basin, mix with rubber scraper, and mix with vanilla pod powder evenly.
2. Mix well with almond slices. (be careful not to crush almond slices)
3. Add the melted cream and mix well, then leave at room temperature for 1 hour.
4. After mixing with low powder, keep still at room temperature for 30 minutes.
5. Lay baking paper on the baking tray, put on the tile mold, fill the batter into the tile mold with a spoon, shape with a fork and other tools, and then remove the tile mold.
6. Preheat the oven to 160 ℃, bake for 12-15 minutes, take out and put on the baking tray to cool.
The shelf life is about 2 weeks.