Black and White Snails

MAKES 2 TRAYS
For the dough: 3 cups + 2 tsp (380 g) flour, 1 cup (120 g) powdered sugar, 1 pinch salt, 1
cup + 1½ tbsp (250 g) cold butter, 2 eggs, 1 heaping tsp cocoa powder
Additional: a little bit of flour to knead in, parchment paper, plastic wrap
Mix the flour, powdered sugar, and salt on a countertop. Place little pieces of butter on top
and incorporate into the flour mixture to form a crumbly dough.
Crack the eggs carefully, one at a time, and let the egg whites slide into a small bowl (they
can be used elsewhere). Add the egg yolks to the remaining ingredients and knead
everything quickly into a smooth dough.
Divide the dough into two equal halves and knead cocoa powder into one half. Form two

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balls, one dark and one light, wrap them both in plastic wrap, and let stand for 2 hours in
the refrigerator.
Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case
preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Line two baking
sheets with parchment paper, cut to size.
Form walnut-sized balls from both the light and the dark dough and roll them out into 6–8
in. (15–20 cm) long cylindrical rolls, all with the same, consistent thickness. Press the light
and the dark rolls of dough together slightly and roll up like a snail (see photo). Place the
snails on the lined baking sheet.
Put the baking sheets one after another on the middle rack of the preheated oven and bake
each batch of snails for 12 minutes, until they are lightly colored.
Allow each baking sheet to cool for 5 minutes after it has been removed from the oven.
Only then should the cookies be removed from the baking sheets with a spatula and placed
onto a wire rack to cool.