Do you dare to eat the old witch's golden finger? ——————[Witch finger cookies]

Overview

Allow me to hold your love with the fingers of a fairy. There is a novel that says this.

Prepare all the materials: butter, powdered sugar, 1 egg, low-gluten flour, baking powder, salt, appropriate amount of American almonds
Melt butter over water. (If you don’t have trouble, use a blender to soften the butter at room temperature. It’s actually more convenient to use melted butter directly for this step, and the taste will be the same.)
Add 60g of caster sugar to the eggs and stir.
5g baking powder for later use
Add the melted and cooled butter to the stirred egg liquid and beat until the egg liquid turns white
Sift 250g of low flour, baking powder, and egg liquid into the egg liquid, mix slightly with a rubber spatula, and use your hands to form a uniform dough.
Wrap the dough in plastic wrap and refrigerate for 1 hour until solidified.
After an hour, take the chilled dough out and shape it.
Divide the solidified dough into small pieces and roll it into strips with one thick end and a slightly thinner end with your hands. The diameter is slightly thinner than your fingers because it will expand when baked.
Press and hold the end of the dough with the almonds to be more pointed, press and pinch in the middle of the dough to highlight the shape of the joint, and use a knife to draw fingerprints on it.
It’s time to bake. Baking: (The time and temperature are for reference only. Adjust appropriately according to the temperament of your own oven. My 35L oven baked at 180 degrees for about 15 minutes.) Preheat the oven in advance to 180 degrees for 20 minutes.