Nutty, shortbread snails

A sweet addition to coffee or tea, perfect for dessert, with a small amount of sugar.

Delicious, crunchy and full of flavour.


  • 230g of flour
  • 100 g of butter or margarine
  • 50 ml of cold water
  • 1 small egg
  • 400 g of walnuts
  • 5 tablespoons of honey
  • 2 tablespoons of butter
  • 1 yolk
  • 2 tablespoons of milk
  • pinch of salt

Combine flour with butter, a small egg and a pinch of salt. Knead by adding a little cold water. Wrap and place in the fridge for 30 minutes.

Prepare the nut filling. Chop half of the nuts and grind half. Place in a bowl and add honey and melted butter to them. Mix thoroughly.

Roll out the dough on foil, or like me on a cloth, to a thickness of 5 mm and in the shape of a rectangle. Spread the filling. Roll up with foil or cloth. Wrap the whole thing in cling film and chill in the fridge for 30 minutes.

Take out the cake and remove the foil. With a sharp knife, cut the slices into approx. 1.5 cm slices and place them on a baking sheet lined with baking paper.

Beat the yolk with milk. Brush each cookie with the mixture.

Bake the cookies at 190 degrees C for 20 minutes (make sure that the filling does not burn too much). Take it out and test it.

Bon Appetit!

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