Flowers and Oranges
A. Soudain
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Orange-Almond Snails

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Orange-Almond Snails


The Silver Palate Good Times Cookbook
by Julee Rosso, Sheila Lukins, Sarah Leah Chase, 1985, Workman Publishing

"Anyone with memories of making butter and cinnamon tarts with their
mother's leftover pie dough will enjoy these. This is a sophisticated version
with plenty of ground almonds and zesty orange."

1 1/2 cups unbleached all-purpose flour
1/3 cup confectioner's sugar
9 tablespoons unsalted butter, cold cut into pieces
1 egg
1 tablespoon (or as needed) water
2 cups ground almonds
2/3 cup granulated sugar, plus additional for coating
2 tablespoons finely grated orange zest
1/2 teaspoon almond extract

1. Process the flour, confectioner's sugar, and butter in a food processor fitted with a steel blade until the mixture resembles coarse meal.
2. Add the egg, and, with the machine running, add 1 tablespoon water by drops just until the dough starts to gather into a ball. Do not overprocess.
3. Wrap the dough in plastic wrap and refrigerate 2 hours.
4. Place the almonds, 2/3 cup granulated sugar, orange zest and almond extract if the food processor. Process to a coarse paste.
5. Divide the dough in half and roll out each half on a floured surface into a rectangle about 1/8 inch 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.
6. Freeze the rolls on trays for 15 minutes so that they will be easier to slice.
7. Preheat oven to 350 degrees F. Light grease cookie sheets.
8. Cut the rolls with a sharp knife into 1/4-inch slices and place on the cookie sheets. Bake for 8 to 10 minutes.
9. Immediately remove the cookies to wire racks to cool. When cooled to room temperature, roll each cookie in a shallow bowl of granulated sugar to coat evenly. Makes 4 dozen cookies.
 

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