可做34個，約10g一個
1) 麵粉篩勻，加入鹽和杏仁粉拌匀
Sift flour,mix together with Salt and Almond meal.
2) 牛油與糖粉攪拌至奶白色
Beat butter and icing sugar to pale white
3) 疍白分為3次，逐次加入(1)中，每次都要拌勻後再加入。加入雲喱拿香味，再加入麵粉和杏仁粉料Add in egg white to thr butter mixture by 3 times. Add in Vanilla essence and mix well. Fold in flour and Almond meal gently.
4) 唧花袋放入粉糊，唧模型於牛油紙上
Place a Big Star piping tube in a piping bag, put the batter in. pipe on the baking paper.
5) 預熱焗爐165*C., 曲奇餅放進去，焗約6 分鐘，見微黃色，調校至150*C,再焗約6分鐘
Preheat oven at 165*C, place the cookie to the oven and bake for about 10 minutes. Turn the temperature to 150*C for further 5 minutes.
