Currant Andhazelnut Snails


Preparation info
  • Makes


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

These are a far cry from garden-variety cinnamon snails. With just a hint of spice, but lots of currants and ground hazelnuts, they have a distinctly European flair.


  • ½ cup toasted, peeled, and coarsely chopped hazelnuts
  • ¼ cup sugar
  • ¼


  1. Position racks in the center and top third of the oven and heat to 375°F. Line two large baking sheets with parchment paper.
  2. Process the hazelnuts, sugar, and cinnamon in a food processor fitted with the metal blade until the nuts are very finely chopped.