Almond Cookies

Fry almond powder over low heat until fragrant and set aside to cool.
Wash almonds with salt water, drain and bake in the oven at 160°C for 15 minutes.
Sift the icing sugar into a large bowl, add the salt and softened butter. Mix well with a spatula first.
Using a whisk on low speed first and then turn to high speed, beat the butter until fluffy and feathery, light in color.
Sift in the almond powder, custard powder, low protein flour, and cornstarch. Mix well with a spatula, then make it into a dough with your hands.
Wrap the dough in plastic wrap, press it flat, and put it in the refrigerator for 30 minutes.
Divide the dough into 10g each, roll it into a ball and flatten it and put on the almond.
Put it in the oven preheated to 160°C, bake at 160°C for 15 minutes, take out for the egg wash and bake for 5-10 minutes to color.
After baking, let it cool before placing it in an airtight container.