Ingredients for the dough
- almonds, ground
- egg yolk
- rhum (or milk)
Preheat oven. Mix all ingredients to a smooth dough. The consistency should be creamy, but not sticky to the hands (similar to a soft shortcrust pastry).
Fill the tube of the pastry press with dough and screw on the desired attachment.
Position the baking press upright on a clean baking tray without baking paper. Then actuate the pump lever twice. Make sure that the lever is pushed up or down completely.
Bake the tray with the biscuits at 180°C circulating air for 10-15 minutes depending on the desired browning. After baking, remove directly from baking tray and allow to cool.
The consistency of the dough is decisive. If necessary, some milk or flour must be worked into the dough so that it sticks well to the tray and can be easily processed with the baking press.