John Myers
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Basic Recipe for Biscuit Dough: Variants of Marzipan-nougat and Poppy-seed Snail Biscuits
The perfect basic recipe for biscuit dough: variants of marzipan-nougat and poppy-seed snail biscuits recipe with a picture and simple step-by-step instructions.
Basic dough for two types of biscuits:
- 100 g Sugar
- 125 g Butter in flakes
- 1 pinch Salt
- 200 g Flour, preferably type 630 spelled
- 30 g Food starch
- 1 tsp Tartar baking powder
- 2 tbsp Milk
- 100 g Marzipan
- 65 g Nougat mass
- 3 tbsp Pistachios
- 2 tbsp Any jam
- 30 g Ground poppy seeds
Prepare the basic dough:
- The base dough is kneaded together in a flash. To do this, knead the sugar, butter and salt with the dough hook of the hand mixer. Mix the flour, cornstarch and baking powder and stir in briefly with the milk. Place the dough on a floured work surface and knead briefly with your hands, then cut in half.
- Add ingredients to each half of the dough as desired or cover and roll up. On a floured work surface, shape into an elongated roll (diameter approx. 3 – 4 cm; length approx. 20 – 25 cm) and wrap in foil for at least 2 hours, but better overnight. 10 minutes before further processing, I put the rolls in the freezer so that they can be cut more easily.
- Cut the dough rolls with a sharp knife into thin slices (approx. 1 cm in diameter), turning the dough rolls gently so that they stay nice and round. Place the cookies next to each other on a baking sheet lined with baking paper and bake in the preheated oven at 190 degrees top / bottom heat (or convection 170 degrees) for about 10 – 15 minutes on the middle rack. It depends on how big and thick you made the cookies. In the case of rather small cookies, I would test it after just 8 minutes.
- Roughly grate the marzipan (works better if you put the marzipan in the freezer for a while) and knead with half of the basic dough prepared above. Finely dice the nougat (must also be well chilled for this) and knead briefly. Knead the dough into a roll and roll it in the finely chopped pistachios. Then continue as described above.
- For this variant, roll out half of the prepared base dough on a floured work surface into a rectangle (approx. 30 x 20 cm). Brush with warmed jam and sprinkle with poppy seeds. Roll up from the longer side and continue as described above. You can also brush the dough sheet with 2 tablespoons of fruit juice instead of jam and sprinkle with a little brown sugar.
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