- 1 sheet of shortcrust pastry
- 50g of salted Marcona almonds
- 1 egg
1. Pre-heat the oven to 180 °C.
2. Cut the pastry sheet into squares of around 3cm.
3. Place a sheet of parchment paper on a tray and place the squares on top of the paper.
4. Beat the egg and brush the pastries.
5. Place an almond on top of each square.
6. Bake the pastries for around 10 minutes or until golden.
7. Serve when they are completely cooled down.