First, put the soft flour (200g), almond powder (40g), and cocoa powder (2T) through a sieve about twice,

Leave it at room temperature to gently dissolve the softened salt-free butter (120g) and cream it with sugar powder (80g) and salt (2g). If it is a salt-free butter, remove the salt.

Whip the eggs (one) and the vanilla oil (1/2t) sufficiently, beat the eggs and mix little by little. Keep in mind that adding eggs at once can cause separation and takes a long time to stir.

Add the pre-sift powder and mix it with a spatula without raw powder, and it may not mix well at first, but if you keep mixing it enough, it will clump together.

Put the dough in a zipper pack and push it to 1.5cm thick and freeze it slightly in the freezer for about an hour, and the length of the zipper pack I used is 19x16cm. You have to freeze it a little in the freezer to make it angled and pretty when you cut it. It's 1.5cm thick, so the shape is pretty. Otherwise, the flat cube cookie will be completed. Before entering the freezer, smooth it as neatly as possible and put it in the freezer. It's better to put it on a flat tray when it hardens in the freezer.

After an hour, remove the zipper pack and cut the dough 1.5cm apart with a knife and cut it into squares again. You have to work quickly before it melts to form an angular shape. And then I'll put the space on the pan.. Bake at 170 for 15-20 minutes and cool on a cooling net.

Prepare white chocolate, put it in a plastic bag, melt it, and make a hole with chopsticks. You can use it in a disposable piping bag, but if you don't have it, put chocolate in a regular sanitary vinyl like me, melt it, and make a hole with chopsticks. The hot water was immediately soaked in hot water and didn't melt. I put another bowl on the hot water, put plastic on it, and covered it with plastic wrap, and it melted quickly.

Gather the cube cookies and squeeze them into zigzags on top. And if you harden it in a cool place, it's done. I gathered cookies and squeezed them for you to work quickly. You can do it one by one if you want to make it prettier.

Squeeze the remaining chocolate onto the silicone paper. And you can harden it.

Half of these are unspoiled, half white chocolate squeezed, make as you like. As mentioned above, you can roll sugar before baking. You can put sugar powder on it when it's done.

Choose one with white chocolate, one with nothing on it, or one with sugar on it.