FIGOLLI
Makes 2 big ones or 3 small ones
rub the margarine into the flour until it feels like fine breadcrumbs
add the sugar, mix and make a well in the centre and add the slightly beaten eggs, rind and essence
knead lightly to form the dough and let it rest for at least 30 minutes before using
put all the ingredients in a bowl except the egg whites; mix well, add the egg white a little at a time until you obtain a firm paste; this should not be runny
roll out the pastry to about 1cm thickness and cut out 2 shapes for each figolli; divide the filling in half and spread on 2 of the shapes; cover with the corresponding shape and lightly press the sides
bake in a pre-heated oven at 180C/Gas4 for about 30 to 40 minutes until lightly golden
decorate as you please with glace icing and royal icing
place the icing sugar in a bowl and add 2 tablespoons water
mix well and start adding the rest of the water a teaspoon at a time until you get the consistence you require
whisk lightly the egg whites, lemon juice and glycerine (if using) in a large bowl
gradually work in the sifted icing sugar
continue beating until the icing is stiff, smooth and glossy
cover the bowl of icing with a clean damp tea towel or cling film and leave for about 1 hour before using to allow any air bubbles to disperse
