Marzipan gingerbread snails

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, heat honey, syrup and fat at low heat until the butter has melted. Remove from the heat and let it cool down to room temperature. Stir the potash and 2 tablespoons of water until the potash has dissolved.

2. 2

   Put flour, orange fruit, clove powder and cinnamon in a bowl. Add honey-fat mixture and potash and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest for about 24 hours at room temperature.

3. 3

   Knead marzipan and icing sugar. Coarsely chop the candied lemon peel cubes. Knead the gingerbread dough again and roll out into a rectangle (30x40 cm) on a floured work surface. Roll out the marzipan mixture to a rectangle (30x40 cm) on a work surface sprinkled with icing sugar.

4. 4

   Place the marzipan rectangle on the rolled out gingerbread dough and sprinkle evenly with lemon peel. Press the candied lemon peel lightly with the palms of your hands. Cut the dough in half to make two rectangles (30x20 cm).

5. 5

   Roll up the rectangles from the long side. Cover the rolls and put them in a cool place for about 45 minutes. Cut each roll into approx. 30 slices and bake on three baking trays lined with baking paper one after the other in a preheated oven (electric range: 175 °C/ gas: level 2) for 18-20 minutes.

6. 6

   Let the snails cool down on a grid. Meanwhile, for the glaze, pour honey, fat and orange juice into a small pot and let it boil down at low heat while stirring for 8-12 minutes (until a slightly thick mass is formed).

7. 7

   Chop the pistachios. Mix almonds and pistachios. First brush the edge of the snails thinly with the glaze, turn the edge into the almond and pistachio mixture and then brush the surface.

8. 8

   Let the snails dry. Results in about 60 pieces.

Nutrition Facts

KCAL
90 kcal

CARBS
12 g

FATS
4 g

PROTEINS
1 g