FIGOLLI

Yields1 Serving
Pastry
 400 g plain flour
 200 g margarine
 200 g sugar
 2 egg yolks
 1 whole egg
 1 tsp lemon rind
 A few drops vanilla essence
Filling
 200 g lightly roasted ground almonds
 200 g sugar
 2 egg whites lightly beaten
 A few drops almond essence
 1 tsp mixed spice
 Rind and juice of half an orange
Glace Icing
 400 g icing sugar sifted
 5 tablespoons water
Royal Icing
 1 egg white
 255 g icing sugar sifted twice
 1 tsp lemon juice
 1 tsp glycerine (optional)
1

Makes 2 big ones or 3 small ones

Method
2

rub the margarine into the flour until it feels like fine breadcrumbs

3

add the sugar, mix and make a well in the centre and add the slightly beaten eggs, rind and essence

4

knead lightly to form the dough and let it rest for at least 30 minutes before using

For the filling
5

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

To assemble the Figolli
6

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

7

bake in a pre-heated oven at 180C/Gas4 for about 30 to 40 minutes until lightly golden

8

decorate as you please with glace icing and royal icing

Glace Icing
9

place the icing sugar in a bowl and add 2 tablespoons water

10

mix well and start adding the rest of the water a teaspoon at a time until you get the consistence you require

Royal Icing
11

whisk lightly the egg whites, lemon juice and glycerine (if using) in a large bowl

12

gradually work in the sifted icing sugar

13

continue beating until the icing is stiff, smooth and glossy

14

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

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