Orange-almond snails

Yield: 4 dozen

Measure Ingredient
1½ cup Unbleached flour
⅓ cup Powdered sugar
9 tablespoons Unsalted butter, cold, cut
\N \N Into pieces
1 \N Egg
1 tablespoon Water (or as needed)
2 cups Ground almonds
⅔ cup Sugar, plus additional for
\N \N Coating
2 tablespoons Finely grated orange zest
½ teaspoon Almond extract

Process the flour, powdered sugar and butter in a food processor fitted with a steel blade until the mixture resembles coarse meal.

Add the egg and with the machine running, add 1 T water by drops just until the dough starts to gather into a ball. Do not overprocess.

Wrap the dough in plastic wrap and refrigerate 2 hours. Place the almonds, ⅔ c sugar the orange zest and almond extract in the food processor. Process to a coarse paste. Divide the dough in half and roll out each half on a floured surface into a rectangle about ⅛" thick. Sprinkle the almond filling evenly over the dough rectangles.

Using a rolling pin, press the filling firmly into the dough. Roll up the dough like a jelly roll, starting from a long edge and rolling as tightly as possible. Freeze the rolls on trays for 15 minutes so that they will be easier to slice. Preheat oven to 350 degrees.

Lightly grease cookie sheets. Cut the rolls with a sharp knife into ¼" slices and place on the cookie sheets. Bake for 8 to 10 minutes.

Immediately remove the cookies to wire racks to cool. When cooled to room temperature, roll each cookie in a shallow bowl of sugar to coat evenly. From The Silver Palate Good Times Cookbook by Julee Russo & Shiela Lukins. Submitted By TERRI WOLTMON On 04-30-95

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