Almond tea pastes: classic recipe for after dinner or afternoon tea


These cut cookies are a mix between a sablé dough and the classic tea paste, but adding nuts to it, they are very easy to prepare and with a great buttery flavor, accentuated by the final aftertaste provided by the ground almond. To accompany tea or whatever you want.


For 24 units
  • Pastry flour 300 g
  • Ground almonds 100 g
  • Sugar 130 g
  • Salt 2 g
  • Butter at room temperature 180 g
  • Milk 15 ml
  • Candied cherry to decorate
  • Raw alamond granules to decorate
  • Chocolate noodles for garnish
  • Dark chocolate to decorate

How to make almond tea pastes

Difficulty: Medium
  • Total time 1 hour
  • Elaboration 40 m
  • Cooking 20 m

In a bowl we put the flour, the almond, the sugar and the salt. We mix with a fork or some rods until the ingredients are united. We add the butter at room temperature in pieces and we crumble it with the tips of the fingers between the solid ingredients.

If you have a kitchen robot that has a blade accessory, you can do it with it. Add the beaten egg and mix, kneading lightly until it forms a moist but not sticky dough. We make a ball of dough.

Cut the ball in half and spread a part of the dough between two kitchen papers, leaving a thickness of 0.5 cm. We wrap each piece stretched out on top of a tray and refrigerate for half an hour. We preheat the oven to 160ºC.

We are cutting our pastas and decorating them with chocolate noodles, candied cherries and almonds granillo as we like. We bake for 20 minutes. If you want to decorate any of them with melted chocolate, wait until the pasta is cold.

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