Marzipan snails

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.

2. 

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

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.

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.

5. 

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

6. 

ground almonds 5 tbsp

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.

8. 

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

9. 

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