Tea pastes

Preparation

1. We pulverize the almonds with a turbo blow. We take out and reserve.

2. Without cleaning the glass, add the flour, butter, egg, salt, sugar and reserved almonds. We mix during 30 seconds at speed 6.

3. We take out the dough (a trick: it is easy to remove it if you remove the base of the blades, turn the glass over and push the blades out, so that they push the dough themselves). We form a large ball and wrap it with plastic wrap. We let it rest for half an hour at room temperature.

4. Now we turn on the oven to 160º to go preheating it.

5. We remove the plastic and we are going to roll out the dough with a rolling pin. To make everything less sticky, sprinkle both the surface where you are going to spread it and the rolling pin with flour. Roll out the dough until it is about half a centimeter thick.

6. Cut the pasta with pasta cutters in different shapes, place them on a baking sheet covered with parchment paper and sprinkle them with brown or white sugar.

7. You can leave them like this and put them in the oven. But I leave you other finishing options in case you want to try them:

8. Cinnamon: sprinkle them now on top with cinnamon.

9. Cherries: place a cherry in its center.

10. Chocolate or icing sugar: not now, you will have to do it when they come out of the oven and cool.

11. Place the tray in the preheated oven and it will take about 25 minutes to cook. Watch them after 20 minutes. You'll know they're done when they start to brown. When they start to change their color towards gold it is time to remove them. Do not wait until they are completely golden brown, they will be too dry.

12. Once cold, you have other decoration options:

13. Icing sugar: sprinkle on top.

14. Chocolate coating: put the chocolate (approx. 75 g of chocolate coating) in the glass and grind it with a turbo boost. Add two tablespoons of water and program 3 minutes, 60º, speed 3. Dip the cookies completely or partially in the chocolate and let them cool again.