First, make a pie. Sieve all the powder in a bowl and put it in, and then cut cold butter into cubes to make it into a sobo, then add eggs to make it a lump, and refrigerate it for 2 to 3 hours. Push the pies to cover the pies, push the outer part with a rolling pin, cut it off, and then use a fork to make a hole.

Cream the soft butter (100g) at room temperature. Add the sugar powder (100g) to the creamy butter and mix well. If the sugar powder is well mixed, add the egg(2) that has been beaten up in five to six times. When the eggs are all mixed, add the sifted almond powder (100g). If you mix the almond powder evenly, the almond cream is complete!

Add the almond cream and bake it in a preheated 170 degree oven for 35 minutes.

While pie with almond cream is baking, make boiled almonds to top. Put butter (30g), honey (20g), starch syrup (40g), and whipped cream (20g) in a pot, heat it over low heat until the butter melts, add almond slice (70g) and boil it down for about 1 to 2 minutes.

Put the boiled almond that you made earlier on top of the baked almond cream pie and bake it in a preheated 190 degree oven for 5-7 minutes.