Figolli! (traditional Easter biscuits)


Figolli

For the pastry:  800g plain flour, 375g margerine, 300g sugar, zest of one orange and lemon, 4 egg yolks (reserve whites for almond filling).

Beat the butter and flour till it resembles fine breadcrumbs.  Add sugar, the zest and finally bind with the yolks…add some vanilla essence.  Add some water (about 3 tbs) if needed. Rest in fridge for one hour before using (can also be frozen).

Almond filling:  600g pure ground almonds, 350g sugar, 4 egg whites, optional some ilma zahar (orange blossom water), optional 200g candied peel, zest and juice of one lemon, some almond essence.

Dissolve the sugar in 4 cups water over a low heat, till it boils.  Remove from heat and add the lemon juice and zest, almonds and essence.  Cool before using.

Cut the desired shapes from the pastry to a thickness of at least half a centimetre;  add a generous amount of cool filling, and cover with another layer of pastry.  Cook in a preheated oven (fan electric 150) for about 45 minutes or till quite golden.  Cool well and decorate with icing/chocolate.

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