RECIPES

Marzipan snails

Marzipan snails

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Sweet cakes for the Christmas table.

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Biscuits

Cook

No. of servings

40

Ready in

60 min.

Difficulty

medium

 

Ingredients

Ingredients

all-purpose flour / plain flour-
all-purpose flour / plain flour7oz200grams
baking powder for gingerbread0.5tsp½teaspoon
chicken egg1pc1piece
corn starch-
egg white1pc1piece
ground almonds5tbsp5tablespoon
marzipan8.75oz250grams
unsalted butter3.5oz100grams
yoghurt natural1.75oz50grams

 

Recipe

1. 

all-purpose flour / plain flour 7 oz (200 g)  unsalted butter 3.5 oz (100 g)  yoghurt natural 1.75 oz (50 g)  chicken egg 1 pc  baking powder for gingerbread 0.5 tsp

Put flour into a bowl, add sliced butter, a little yogurt, egg and baking powder.

Put flour into a bowl, add sliced butter, a little...

2. 

Knead dough and let it rest in the cold for 30 minutes.

Knead dough and let it rest in the cold for 30...

3. 

corn starch  marzipan 8.75 oz (250 g)

On a board sprinkled with cornstarch, roll the marzipan to the size of a rectangle 30x35 cm. Put in the fridge.

On a board sprinkled with cornstarch, roll the...

4. 

all-purpose flour / plain flour  egg white 1 pc

On the floured board, roll out the dough into the shape of a rectangle 32x35cm. Spread the dough with whipped egg white.

On the floured board, roll out the dough into the...

5. 

Put the solidified marzipan on the dough (about 2 cm of free edge remains on the bottom). Spread with whipped egg whites again.

Put the solidified marzipan on the dough (about 2...

6. 

ground almonds 5 tbsp

Sprinkle with ground almonds and roll into a roll.

Sprinkle with ground almonds and roll into a roll....

7. 

From the roll, cut rings about 8 mm to 1 cm thick. Place and adjust them (if you deformed them during cutting) on a baking sheet lined with baking paper.

From the roll, cut rings about 8 mm to 1 cm thick....

8. 

Bake in a preheated oven for 10 minutes at 670°F (355°C) F (355°F (180°C) C).

Bake in a preheated oven for 10 minutes at 670°F...

9. 

When cooled, store in a cool place and in a closable tin so that they do not dry out.

When cooled, store in a cool place and in a...

Bon appetit!

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