Snail cookies

Ingredients for 1 servings:

• 170 g flour
• 40 g powdered sugar
• 130 g butter, in flakes, very cold
• 1 egg(s)
• 1 tbsp cold water (more or less may be needed depending on your needs)
• 215 g almond(s), grated
• 150 g sugar and sugar for rolling
• 2 tbsp orange(s), finely grated peel
• 5 drops of bitter almond flavor

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

makes about 48 cookies

In a food processor, combine flour, powdered sugar, and butter into a coarse paste. Add the egg and, while the machine is running, add the water drop by drop, just enough to make the dough begin to form a ball. Wrap the dough in cling film and chill for 2 hours. Add the ground almonds, 150g of sugar, grated orange zest, and almond essence to the food processor and process until a coarse paste forms. Divide the dough ball in half, flour your work surface, and roll each half of the dough out thinly (3mm) into a rectangle. Spread the orange-almond paste evenly over the rectangles and press firmly with a lightly floured rolling pin. Roll the dough sheets tightly and tightly, starting from the long side like a Swiss roll. Place the two rolls on a baking sheet and place in the freezer for 15 minutes to make cutting the rolls easier. Preheat the oven to 175°C. Lightly grease the baking sheets. Cut 6 mm thick slices with a sharp knife and place them on the prepared baking sheet. Bake for approximately 8 to 10 minutes. Remove the cookies from the baking sheet immediately after baking and let them cool on a wire rack. Once cooled, roll them in sugar.