Beat in two of the eggs, one at a time, back to a smooth, shiny dough each time. Beat the third egg with a fork in a separate bowl, then beat in a dribble of this at a time until you have a nice thick dough that will only very reluctantly drop from your spoon when it’s banged hard on the side of your pan – you probably won’t need all the egg. Transfer to a piping bag, fitted with a large round nozzle, or snip the end off a disposable one. Pipe rounds of the dough onto the prepared tray, using the circles as templates. Remove the almond crumble from the freezer and using a 5cm cookie cutter as your template, stamp out 10 discs from the frozen crumble. Sit a disc on each round of dough and bake for 40 minutes. Turn off the oven but leave the buns in until fully cooled.