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To crush the almonds, add them to the robot’s glass and set to speed 6 / 2 seconds.
Then reprogram to speed 4/8 seconds.
Next, add the butter, sugar and flour. Start the robot speed 6 / 20 seconds.
Wrap the dough in plastic wrap and put it in the refrigerator. Keep it there for 60 minutes.
After that time, divide the dough in two and shape each part into a cylinder between 3 and 4 centimeters in diameter.
Put them in the freezer for 10 minutes.
Take out the cylinders, remove the paper and divide each one into 14 or 15 pastes, circles.
Paint them with the egg and put them on a baking tray.
Place this in the oven, previously preheated, to 180º / 15 minutes.