[Making bread dough] Place all ingredients except butter in a mixing bowl.

Mix it for 2 minutes at low speed and 2 minutes at medium speed.

When the dough is lumped together, add butter.

Mix for 2 minutes at low speed and 5 minutes at medium speed. Hold the gluten 100%.

Place dough in a bowl and ferment at room temperature for about 40 minutes.

Divide the dough as follows.
- Body 50g 6ea, head and tail 15g 6ea, legs 8g 12ea

First, circle the dough that will be the body of the turtle.

Shape the dough that will be the head and tail into a larger and rounded shape on the head. After finishing the tail, put it on the pan.

Make the legs long and place them in an X-shape on the panning head and tail dough.

Roll out the cookie dough (biscuit) in the refrigerator with a rolling pin.

Cover body with cookie dough.

Cover cookie dough with sugar evenly.

Use a scraper to create a grid pattern.

Ferment at room temperature for about 20 minutes.

[Making cookie dough] Whip the butter at room temperature.

Add sugar and vanilla sugar and mix.

Add the eggs and add a little by little.

Please sift down the flour.

Add the almond powder.

Add about two drops of green pigment.

Mix the dough well with a spatula.

Leave in the refrigerator for more than 30 minutes.

Divide the dough by 40g, circle it, and put it back in the refrigerator.

Bake for 8 minutes in an oven preheated to 180.