Almond medallions

In a bowl mix flour, salt, sugar and ground almonds. Add butter and work with a fork until mixture forms fine crumbs.
In another bowl beat 1 egg yolk, lemon juice and 15 ml (1 tbsp) iced water. Pour over crumbs and stir with a fork until pastry becomes elastic. Add more iced water if necessary.
When mixed, form a ball, wrap in greaseproof paper and refrigerate for at least an hour. Butter and flour a baking sheet.
Roll pastry out to 1 cm thick and cut out rounds with a pastry cutter. Place on baking sheet. Brush with egg yolk mixed with water and a little icing sugar.
Decorate with almonds and bake at 180 ºC for about 20 minutes. Leave to cool on a wire rack.
TOTAL KILOJOULE COUNT: 6 950 kJ (1 660 Cal). A portion: 465 kJ (110 Cal).