Does anyone have a traditional family Maltese recipe for Figolli? Not one I can jst find here on the internet?

Question

Does anyone have a traditional family Maltese recipe for Figolli? Not one I can jst find here on the internet?

Answer 1

This is my sister's recipe. I don't know where she got it. She often sends recipes to me by e-mail.

350 grams caster sugar

800 grams plain flour, sifted

400 grams butter

Grated rind of 1 lemon

4 egg yolks, beaten

almond paste

600 g caster or icing sugar

2-3 egg whites

Grated rind of I lemon

A few drops orange flower water

600 grams almonds, ground

icing

Glacé icing

Royal icing

Small Easter eggs

Make the pastry by mixing the sugar with the flour, then rubbing in the butter until the mixture resembles fine crumbs.

Add the grated lemon rind and the yolks, mixed with a little water to make a dough.

Leave to chill. Add the sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites.

Roll out the pastry and cut out your shapes. Make two of each figure as they will be sandwiched with almond paste.

Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin.

Lay the second shape over the top and press the edges together. It helps if you wet the edges with a pastry brush to stick 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. Cool on the tray.

When cold, coat with glacé icing, then decorate with royal icing in a different colour,

While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape.