Gingerbread snails

Name: Gingerbread snails
Cook time: 2 h
Total time: 2 h
Yield: 60
Ingredients: 75 g liquid honey; 75 g Maple syrup or honey; 100 g butter/margarine; 6 g Potash; 275 g Flour; 1 package Orange peel (available grated); 1/2 TEASPOON with cloves and cinnamon; 300 g Marzipan raw mass; 75 g Icing sugar; 100 g Citation; 5 TABLESPOONS liquid honey; 2 TABLESPOONS butter/margarine; 3 TABLESPOONS Orange juice; 40 g crushed pistachios; 75 g chopped almonds

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 60

75 g liquid honey
75 g Maple syrup or honey
100 g butter/margarine
6 g Potash
275 g Flour
1 package Orange peel (available grated)
1/2 TEASPOON with cloves and cinnamon
300 g Marzipan raw mass
75 g Icing sugar
100 g Citation
5 TABLESPOONS liquid honey
2 TABLESPOONS butter/margarine
3 TABLESPOONS Orange juice
40 g crushed pistachios
75 g chopped almonds

Directions

1
Heat honey, syrup and fat while stirring, melt and let cool. Dissolve potash in 2 tablespoons of water. Mix flour, orange peel and spices. Knead with potash into the honey mixture. Cover and leave to rest for approx. 24 hours at room temperature
2
Knead marzipan and icing sugar. Chop candied lemon peel. Knead dough. Roll out on a little flour about 30 x 40 cm. Roll out marzipan on icing sugar to the same size. Lay on the dough. Sprinkle the candied lemon peel over it and press it lightly. Cut in half crosswise to form two rectangles (each approx. 15 x 20 cm). Roll up from the long side of each rectangle. Cover and chill for approx. 45 minutes.
3
Cut approx. 30 slices from each. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C / gas: level 2) for 18-20 minutes on trays lined with baking paper. Let them cool down
4
Glaze: honey, fat and juice while stirring 8-10
5
Cook for a few minutes. Mix pistachios and almonds. Spread a thin layer of glaze on the edges of the snails. Turn in the almond and pistachio mixture. Coat the surfaces with glaze. Allow to dry