Spiced snails

Mix the baking oil with the juice, marzipan, powdered sugar and eggs. Then make a shortcrust pastry with the flour, starch and almonds. Shape the finished dough into a brick, wrap in cling film and leave to rest in the fridge for 30 minutes.

Roll out the dough into a thin rectangle on a floured surface.

Mix the remaining ingredients into a spice mixture and spread over the pastry sheet. Cut the dough into 4 equal pieces, roll up from the long side and roll them up for at least a minute. Chill for 1 hour.

Preheat the oven to 170 °C. Cut the rolls into slices approx. 0.5 cm thick and place on a baking tray lined with baking paper, not too close together. Finally, bake for approx. 12 minutes “light”.