This recipe is taken from a local (singapore) cookbook by Asmah Laili
(A) 110g butter, softened 1 small egg 70g powdered sugar 1/4 tsp bicarbonate soda 1 tsp egg vanilla 1/2 tsp emplex (for crispiness) 40g ground almond 60g corn flour 210g Hong Kong flour, sifted 300g sliced almond
(B) 100ml egg white 180g powdered sugar 60g corn flour
Beat egg white and sugar till thickened and fold in corn flour and continue beating till well combined. Keep aside.
Method 1. Using the K beater, beat butter, sugar, egg, bicarbonate soda, egg vanilla and ground almond till well mixed 2. Fold in Hong Kong flour and corn flour and mix till well blended and let it rest for 10mins. 3. Take some of the dough, roll it out (not too thin) and cut into rectangles. 4. Spread mixture B and sprinkle some sliced almond 5. Arrange on the baking tray and bake at 150degree celcius for 25-30min or till golden brown