Almond pastes for Thermomix

I really like these almond cookies. The first cookies I made, and they became a staple, were the...

Ingredients · Servings 24

Method · 20 min

Put all the ingredients —except for the decoration— in the bowl and program 20 seconds at speed 6.
Remove the dough and form a very flat ball.
Let the dough rest in the refrigerator for half an hour, covered with plastic wrap. If you're in a hurry, you can put it in the freezer for 10 minutes.
Preheat the oven to 180ºC, top and bottom heat.
Place the dough between two pieces of clear plastic or two sheets of baking paper and, using a rolling pin, flatten it into a sheet half a centimeter thick.
Cut out the cookies with your chosen cookie cutter and carefully place them on a baking tray lined with parchment paper. Gather any leftover dough scraps, reshape them into flattened balls, and repeat the process as needed.
Beat an egg white for about 1 minute. Brush the cookies with the mixture and place a few slivered almonds on each one. This recipe makes enough for two batches.
Put the tray in the refrigerator for about 10 minutes.
Bake for 15 minutes until golden brown but still slightly soft, as they will become delicious when cooled. Then let them cool on a wire rack.

For decoration

To prepare this dough in a mixer, use the paddle attachment and medium speed for 5 minutes.