Hazelnut snails
Instructions
Prepare dough as directed in the recipe of almond Flakes.
Together in a bowl the topping ingredients and mix until mixture is homogenous.
Roll out the dough on the floured work surface to form a rectangle measuring 75 x 35 cm.
Spread over the filling, leaving a free edge along the sides.
Roll up the dough from these sides and going toward the center of the rectangle, so as to obtain two parallel rolls and neighbours.
Double cut the roll into thick slices about 2.
5 cm.
Align the biscuits on greased oven plate, well-spaced from each other, and let them rest for a quarter-hour.
Cook in the preheated oven (220° c) for 15-18 minutes.
After this time, remove and, while they are still warm, cover it with the apricot glaze, then formed on this one thin layer of fondant lemon glaze.
Ingredients and dosing for 15 persons
- Butter for baking plate
- Apricot glaze
- Fondant lemon frosting
- 1 dose of dough
- For the filling:
- 300 g of and chopped toasted hazelnuts
- 1 pinch of allspice powder
- 1 pinch of salt
- 120 g of cane
- 3 egg whites