French-style caramel almond crisps, crispy and light in every bite, with a rich caramel aroma lingering on the tongue.

Soften the butter and mix evenly with the granulated sugar, beat the eggs into an egg mixture, and add them in three portions, mixing well each time.

Pour in the flour and baking powder and mix until the cookie dough has no dry flour.

Place the cookie dough into the molds and flatten it, freeze for 30 minutes, then remove and poke holes on the surface with a fork.

Preheat the oven to 170℃ in advance, and bake the cookies in the oven for 12 minutes.

Pour sugar, honey, heavy cream, and 15g of butter into a saucepan, heat over medium-low heat until melted, then add almond slices and mix well.

After baking, take out the cookies, spread the honey almonds evenly on the surface of the cookies, and bake again for a few minutes until the surface turns golden brown.

Once the baked crackers have cooled, cut them into small pieces.