Easter Blog

Figolli

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time icon Posted 3 years ago comment icon 0 Comments

Figolli

A soft pistachio filling sandwiched between two large lemon biscuits covered with a layer of royal icing or chocolate. Big shoutout goes to Chef David Vella for cooking & sharing this delicious recipe!

Dough Ingredients:

  • 450 g plain flour 
  • 50 g self raising flour
  • 225 g cold butter, grated
  • 125 g sugar, caster
  • 1 pc lemon zest
  • 8 g vanilla extract
  • 2 pc egg yolks
  • 60 g condensed milk
  • water - as needed

Filling Ingredients:

  • 200 g ground almonds 
  • 50 g grounded pistachios
  • 175 g caster sugar
  • 2 pc egg whites
  • 5 g almond extract

Decoration Ingredients:

  • 150 g white chocolate
  • 150 g milk chocolate
  • 200 g icing sugar
  • 1 pc egg whites
  • water - as needed

You will also need:

Method:

Preparation of the Dough:

  1. Add the dough ingredients (flour, sugar, zest & grated butter) to the Kenwood Mixer Bowl
  2. Attach the mixer bowl to the machine and fit the K-Beater and splash guard
  3. Mix on speed 2 until the dough resembles a crumble
  4. Add all ingredients together (eggs, vanilla & condensed milk) to the mixer bowl
  5. Mix again until combined
  6. If it stays crumbly, add a couple of tablespoons of water
  7. Cover with a plastic wrap and rest in the fridge for 30 minutes

Preparation of the Filling:

  1. Add ingredients (almonds, sugar) to the Kenwood Bowl
  2. Attach the whisk attachments & splash guard
  3. Mix on speed for 1 minute
  4. Add the egg whites and almond extract for 2 minutes or until a sturdy paste is formed
  5. Place in a container with a lid and refrigerate for at least 30 minutes

Assemble:

  1. Preheat oven at 200 degrees
  2. Roll out half of the pastry on a floured surface to 0.2 - 0.5cm thick
  3. Cut out shapes and transfer to a baking tray (these will be the base)
  4. Roll out the other half of the pastry and cut in the same shapes
  5. Scoop/pipe the almond pastry in the middle of the base shape (Leave a 0.5cm edge round your shape)
  6. Brush with a little water around the edge of the base shape
  7. Transfer the top pastry on top of the filling
  8. Line both pastries and press around the edge to seal it down
  9. Brush the surface with a little milk
  10. Bake for 18 - 20 minutes or take out before they start to turn completely golden brown
  11. Transfer to a cooling rack and let cool completely

Decorating:

  1. Melt both chocolates in two separate bowls until smooth
  2. Add the icing sugar to the mixing bowl
  3. Attach the whisk attachment and the splash guard
  4. Mix on 1 and add the egg whites until a paste is formed
  5. Place a baking tray under the cooling rack and pour over the chocolate or spread the icing glaze
  6. Leave to dry
  7. Decorate how you wish

The last and most important step: EAT & ENJOY!

Maria Borg Maria Borg
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