| 摘要 |
Starting with egg whites, butter, sugar, flour and flaked almonds, in proportions with 38% and 39% for the egg white, between 11% and 13% for the butter, between 16% and 17% for the sugar, for the flour and for the almonds, firstly the egg white, sugar and butter are mixed together and then the almonds are incorporated and, finally, the flour, until a thick dough is obtained which, after a rest period, is placed on the hot plate or sheet of an oven in small portions which become flattened, then being baked at 150 degree C for a period of between 30 and 35 minutes in order, finally, to mould the pieces or portions in the form of a "tile" and to cool them so that their channel-type configuration remains stable.
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