Roman Shield Biscuits

Cream the softened butter and powdered sugar from part A together using a whisk until the mixture is smooth, free of grains, and well combined.

Gradually add the egg whites to the butter in small amounts, stirring until smooth and free of lumps.

Add the sifted cake flour and whisk with a balloon whisk until it forms a flaky texture.

Use a soft spatula to fold until completely uniform, then transfer into a piping bag.

Cut a small opening in the piping bag and pipe a circle onto a non-stick baking sheet. After piping, refrigerate or freeze for later use.

Weigh all ingredients in Part B together except for the almond slices and mix evenly. After mixing, add the almond slices and fold them in evenly. Turn on the oven and preheat to 200 degrees for at least ten minutes.

Place the filling inside the circle without overfilling; if the temperature rises, it will spill out, so just use an appropriate amount.

Place it into the preheated HighBake T60S oven, temperature 135°C / time 20 minutes.

After cooling fresh out of the oven, seal it promptly to keep it crispy.