125 g wheat flour (Type 405)
100 g brown sugar
15 g cocoa
1/4 tsp ground cinnamon
1 pinch salt
175 g butter
40 g raisins
2 tbsp rum
250 g pecan nuts
60 g maple syrup
1 egg (size M)
1 egg white (egg size M)1. In a mixing bowl, combine flours, sugar, cocoa, cinnamon, and salt. Add butter in pieces. Knead with the hand mixer (dough hook) to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Bring the raisins to the boil with rum and allow to cool.2. Finely grind 200 g pecan nuts in a food processor. Mix nuts, raisins, maple syrup and egg into a smooth paste. Finely chop the remaining nuts. Roll out the dough thinly on a lightly floured surface to form a rectangle (35 x 15 cm). Spread nut paste on top. Roll up the dough into a long roll, brush with egg white. Dip the roll in the chopped nuts. Freeze for 30 minutes.
100 g brown sugar
15 g cocoa
1/4 tsp ground cinnamon
1 pinch salt
175 g butter
40 g raisins
2 tbsp rum
250 g pecan nuts
60 g maple syrup
1 egg (size M)
1 egg white (egg size M)1. In a mixing bowl, combine flours, sugar, cocoa, cinnamon, and salt. Add butter in pieces. Knead with the hand mixer (dough hook) to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Bring the raisins to the boil with rum and allow to cool.2. Finely grind 200 g pecan nuts in a food processor. Mix nuts, raisins, maple syrup and egg into a smooth paste. Finely chop the remaining nuts. Roll out the dough thinly on a lightly floured surface to form a rectangle (35 x 15 cm). Spread nut paste on top. Roll up the dough into a long roll, brush with egg white. Dip the roll in the chopped nuts. Freeze for 30 minutes.
3. Preheat the oven to 200 degrees (180 degrees for a fan oven). Line two baking sheets with parchment paper. Cut the roll into thin slices. Bake the snails in the oven for about 15 minutes. Cool on a wire rack.
approx. 1 hour – 100 kcal fat per piece: 6 g
