Biscuit & Co: Cranberry Chocolate Snails

Finely chop the cranberries with sugar in a blender. Fold in the egg and almonds. For the dough, put the flour in a mixing bowl, add all the ingredients except the cocoa and knead to form a dough. Halve the dough, knead in the cocoa under half.

Roll out both doughs into a rectangle, about 3 mm thick. Lay both doughs on top of each other and roll out again. Spread on the cranberry mixture. Halve the rectangle lengthways and form a roll from the long side. Wrap in foil and let rest in the refrigerator for 1 hour.

Cut into 1 cm thick slices and place on a baking sheet with baking paper. Bake in the preheated oven at 180 degrees for about 15 minutes.