Original Roman Shield Biscuits

Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.

Detailed steps for cooking Original Roman Shield Biscuits

Soften the butter at room temperature and add powdered sugar

Mix manually until there is no visible flour

Turn on the electric egg beater and beat the butter until it becomes lighter in color and larger in volume

Add egg whites in batches

Stir until well combined, making sure to wait until the egg whites and butter are fully integrated before adding the next batch

Sift in the low-gluten flour

Mix well

Put the batter into a cookie piping bag and attach the appropriate nozzle

Press the piping bag to squeeze out the batter in the desired shape onto a baking sheet and set aside

Put the required butter and maltose for the filling into a container

Heat the mixture in a double boiler until the butter melts and fully integrates with the maltose

Remove from heat and add powdered sugar

Stir until well combined

Add almond slices

Mix well and the filling is ready

Use a spoon to fill the circular batter with the filling, making sure not to overfill

Place on the middle rack of a preheated oven at 170 degrees Celsius for about 15 minutes

Cool and store in a sealed container