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Easy
These pastries are much more refined than the preceding ones.
If you find the dough to be too firm as you are kneading it, soften it with a drop of water. Roll it out with a rolling pin until it’s the thickness of a coin. Cut the dough into small disks as in recipe 634, because these pastries can also be served with tea. To give them a nicer look, you can score them with the tines of a fork or with a grater.