Maltese Figolli - Easter Characters |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Definitely Easter sweets you have ever tasted before! Ingredients:
for the pastry |
350 grams caster sugar |
800 grams plain flour, sifted |
400 grams butter |
grated rind of 1 lemon |
4 egg yolks, beaten |
malta honey and pistachio nuts or additional almonds |
for the almond paste |
600 g caster or icing sugar |
2-3 egg whites |
grated rind of 1 lemon |
a few drops orange flower water |
600 grams almonds, ground |
to finish |
glacé icing |
royal icing |
small easter eggs |
Directions:
1. Make the pastry by mixing the sugar with the flour, then rubbing in the butter until the mixture resembles fine crumbs.
2. Add the grated lemon rind and the yolks, mixed with a little water to make a pliable dough.
3. Leave to chill.
4. Add the sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites.
5. Roll out the pastry and cut out your shapes.
6. Make two of each figure as they will be sandwiched with almond paste.
7. Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin.
8. Lay the second shape over the top and press the edges together.
9. It helps if you wet the edges with a pastry brush to ensure adhesion.
10. Bake at 200'C/400'F/gas 6 for 5 minutes, then at 180'C/350'F/gas 4, for about 20 minutes, until pale golden.
11. Cool on the tray.
12. When cold, coat with glacé icing, then decorate with royal icing in a different colour, but nothing too gaudy.
13. While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape.
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