1. Prepare almond milk using the Mylky machine and extract as much liquid as possible from the filter basket.
2. Preheat the oven to 175°C (fan-forced).
3. In a saucepan over low heat, combine the almond butter and almond milk, stirring until well mixed.
4. Transfer the mixture to a bowl and incorporate the almond paste.
5. Gradually add the flour, mixing until a dough forms. Depending on the moisture content of your almond paste, you may need to add extra flour.
6. Let the dough rest for 10 minutes.
7. Divide the dough into 9–10 small balls and place them on a baking tray lined with baking paper. Press your thumb into the centre of each ball to create an indentation.
8. Fill each indentation with your choice of jam.
9. Bake for 15–18 minutes or until golden brown.