Figolli (Easter Pastries)
Member recipe by figolla
Figolli are large biscuits filled with almond paste. They are traditionally prepared for Easter and decorated with icing sugar, finished with a chocolate on top.
- For the pastry:
- ÃÂ¢ÃÂÃÂ¢ 400g margarine
- ÃÂ¢ÃÂÃÂ¢ 800g flour
- ÃÂ¢ÃÂÃÂ¢ 200g sugar
- ÃÂ¢ÃÂÃÂ¢ 3 egg yolks
- ÃÂ¢ÃÂÃÂ¢ half a tsp grated lemon rind
- ÃÂ¢ÃÂÃÂ¢ water to bind
- For the filling:
- ÃÂ¢ÃÂÃÂ¢ 400g sugar
- ÃÂ¢ÃÂÃÂ¢ 400g ground almonds
- ÃÂ¢ÃÂÃÂ¢ 1 dsp orange-blossom water also known as orange flower water (large food stores sell this)
- ÃÂ¢ÃÂÃÂ¢ 3 egg whites
- Sieve the flour into a large bowl and rub in the margarine.
- Add sugarAdd sugar and lemon rind.
- Mix in the yolks and enough water to make stiff dough. Allow to rest.
- Prepare the filling by mixing the sugar and the almonds, adding the orange-blossom water and folding the beaten egg-whites into this mixture.
- Roll out pastry, and cut 2 large identical shapes, (or cut round a cardboard shape of your choice) for each figolla. Spread a 1 cm thick layer of the almond filling onto half of the pastry shapes leaving a bit of space around the edges, and cover each one with its corresponding half.
- Press the edges together and bake for in a moderate oven until golden, approximately 30mins. Allow to cool, cover and decorate any which way you like with icing, finish off with a chocolate egg.