Quickly mix all ingredients in a bowl or on a work surface to form a shortcrust pastry. Cover with plastic wrap and let rest briefly in the refrigerator. Roll out on a floured work surface or between two baking mats to a thickness of 2 to 3 mm, cut out any shapes and place on a prepared baking tray. Brush with egg white or whipped cream and sprinkle with flaked almonds. Bake in the preheated oven at 165 to 175 °C for 8 to 10 minutes until light brown on sight.