Make sure all ingredients are at room temperature. Mix 500 g of mix with 155 g of butter and 1 egg (50 g). Knead into a firm dough and let it rest in the refrigerator for approx. 1 hour. For a slof: preheat the oven to 180°C (convection 160°C). Roll out the dough to approx. 8 mm thickness and line a pastry ring. Mix 250 g of almond paste with 1 egg and pipe in a zigzag pattern onto the base. Mix 100 g of custard mix with 250 ml of water, beat for 5 minutes until smooth and pipe into the centre of the slof. Bake for approx. 20 to 25 minutes. Allow to cool and decorate as desired. For cookies: roll out to 3 mm, cut out shapes and bake for approx. 12 minutes at 180°C (convection 160°C). For apple pie: roll out the dough to 5 mm, line a springform tin of 22 to 24 cm, fill with 1 kg of apples, cinnamon and sugar. Cover with strips of dough and brush with egg. Bake for approx. 50 minutes at 170°C (convection 150°C).