First, cut the walnuts into appropriate sizes (about 4-6 pieces based on 1 roll of walnut...) and stir-fry them in a non-greasy pan to add savory taste. Work before dough and let cool enough. (It's better to eat walnuts neatly and healthily by pretreating them in advance.)

Place room temperature soft butter in a bowl, whisk and cream with sugar 3 times.

When the sugar has calmed down to a certain extent, add egg yolks one at a time and mix. Add the remaining egg whites in 3 times and mix.

When the dough is soft creamy, mix with a few drops of vanilla oil, then add the sifted almond powder and mix.

Add the sifted flour and baking powder and mix in # shape with a spatula.

If you don't see any powder, stir-fry it in a pan and stir-fry the cooled walnuts.

Place the dough in a buttered pound mold and shape it into a pear shape, then split the stomach with a buttered spatula. Bake in an oven preheated to 170 for about 40 minutes. (Muffin 25 minutes) Each oven has different specifications, so please take it out after testing the skewer. If you poke it with a toothpick and it doesn't come out, it's!!

Remove the fluffy pound and muffin from the mold and cool enough in a cooling net.

You have to cool the pound enough and cut it so that it doesn't break and cuts cleanly.