Almond and orange cookies

Preparation

1. We start the recipe by preheating the oven to 150º

2. We chop the almonds during 5 seconds, speed 10. We lower the pieces towards the blades and repeat the crushing for another 5 seconds, speed 10. We withdraw and reserve.

3. Without washing the glass, we put the sugar and pulverize during 15 seconds, speed 10. We put the butterfly on the blades, add the egg and the orange zest. We beat during 3 minutes, speed 3 until bleached.

4. While we mix the ground flour, the almond and the baking powder in a bowl.

5. With the butterfly on, we program 1 minute, speed 2. Without stopping the machine we add 1/3 of the flour mixture that we have in the bowl through the nozzle, pour 3 tablespoons of juice. We let 5 seconds pass and we continue with another third of the flour mixture and another 3 tablespoons of juice. We let another 5 seconds pass and finish incorporating the remaining flour and juice.

6. We introduce the dough in a pastry bag and on a tray lined with baking paper we are making sticks of about 6 or 7 cm long. We can make them next to each other, leaving a small gap but not too large since the dough does not expand much.

7. Once the dough is finished, we decorate them with the rolled almonds. With the help of a fine brush we paint the cookies with the vegetable milk and introduce the tray in the middle of the oven. Cook at the same temperature for about 13 minutes or until they start to be golden brown.

8. We remove the tray from the oven, let it rest for a few minutes and then, being careful not to burn, we put them on a rack so that they finish cooling.