Steep 5g Earl Grey tea leaves in 40g hot water for 15 minutes, covered.

Sift almond powder, cake flour, and powdered sugar three times.

Whisk softened butter lightly, then add room temperature egg and mix well.

Strain the steeped tea leaves, squeeze out excess liquid, and add to the butter mixture.

Add a spoonful of sifted dry ingredients to the butter mixture and mix to prevent separation.

Blend 3g Earl Grey tea leaves finely and mix into the butter mixture.

Rub orange zest into the sifted dry ingredients to distribute evenly.

Combine the butter mixture with the dry ingredients using a knife to cut and mix.

Shape the dough into logs with a diameter of 3cm, wrap in parchment paper, and chill for at least 2 hours.

Brush the surface of the logs with egg white and roll in sugar.

Slice the logs into 1.5cm thick pieces and place on a baking sheet lined with silicone paper.