Marzipan snails with lemon

Ingredients for Marzipan snails with lemon

Instructions for Marzipan snails with lemon

To prepare the Marzipan snails with lemon recipe, please follow these instructions:

Stir the yeast into small finds hot milk approx. 35 degrees c. Add salt, sugar and beaten egg together.

Crumble the butter in half of the flour, and stir it in gærblandingen. Add the rest of the flour a little at a time and knead the dough is light and supple. Let dough raise 30 minutes.

Roll out dough into an elongated piece approx 40x20 cm.

Stir the butter soft with icing sugar, grains from the vanilla pod, lemon juice and grated lemon peel. The butter on the dough, and grate the marcipanen over.

Roll out dough together on the long part, and cut it into thick slices.

Put the snails in muffin tins, set them on a baking sheet, and let them raise about 30 minutes.

Set the oven at 210 degrees c. alm. oven behind the them in 15-20 minutes. Cool a bit.

Glaze: Stir icing sugar with a little freshly squeezed lemon juice and garnish the lune snails with lemon glaze.