Saturday, April 5, 2014

Figolli

Figolli, Figolla

Maltese Figolla (Almond Biscuit)

5th April, 2014
The filling. 
I have two types of ways of making the Almond filling. The first is a recipe that is a softer method, using soft icing sugar.
The second method has a more thicker texture.
Both methods are applied in between each layer of biscuit and cooked at the same time.


Now this is a biscuit that my Mum would make every Easter (and I found it in a recipe book called The Almond Biscuit). Its a sweet biscuit baked for Easter celebrations. But who wants to wait till Easter.
Typically a pastry figure filled with ground almond (or almond meal) mixture, covered with royal and glace icing.
I found large biscuit shape cutters in a tiny shop in Bowral, NSW. Traditionally the biscuits are three times the size of the biscuits I baked in this picture. I find the smaller size is more easier to handle for one person to eat and you don't need to share. I finished my biscuits with a tiny chocolate egg in the centre.


 Figolli 2010


PASTRY
  • 800g Self Raising Flour
  • 225g Castor Sugar
  • 340g Unsalted Butter
  • 3 Egg Yolks
  • 1 Grated Lemon Peel
  • 1tsp Vanilla Essence 
  • Pinch of salt
  • Water to bind
FILLING  (Softer texture type)
  • 170g Pure or Substitute Ground Almonds (almond meal)
  • 170g Castor Sugar
  • 100g Pure Icing Sugar
  • 1/2 Grated Lemon Peel
  • 1tsp Vanilla Essence
  • 1 Egg White or three subject to texture of mix

FILLING ( Harder texture)

  • 400g Castor sugar
  • 400g Almond Meal
  • 3 egg whites
  • 1 Tsp of either Almond Essence or Vanilla Essence. 



GLACE ICING (to decorate to the top of the biscuit)
  • 2 Egg whites
  • 400g Soft Icing Mixture (Confectioners sugar)
  • Half Lemon (Freshly Squeezed)
ROYAL ICING (to decorate the edges of the biscuit)
  • 2 large (60 grams) egg whites
  • 2 teaspoons fresh lemon juice
  • 3 cups (330 grams) pure icing sugar

Making the Pastry

(Use your hands) Sieve the flour in a bowl and mix the flour, vanilla, sugar, butter, salt and lemon peel together. Then, add the eggs (one at a time) and mix until a smooth dough is obtained. If need be, add some water.

Making the Filling Mix:

In a separate bowl Mix all ingredients together until a smooth paste is obtained.


To do the Biscuit:

Roll the dough on a floured surface with a rolling pin. (about 1cm thick)
Cut 2 identical shapes with your biscuit cutter. Spread the filling on one shape (about 1 cm thick), and place the second shape on top just like a sandwhich.
(Optional - Spread the filling around the shape but keep it 1/2cm away from the egdes, so that you can press down the top layer of pastry (with a fork) onto the bottom layer to close the gap, brush the edges with milk to soften.

Cook in a preheated oven 170ยบ C for about 20 minutes. Leave to cool before decorating.
You should get 8 to 10 large cookies out of this pastry mix. (as shown in my pic)

For Decoration:

Beat the egg whites in a bowl and add lemon juice. Then add the sieved icing sugar to the egg mixture until a smooth icing is obtained. Pour a drop or two of your preferred food colouring and mix until the desired colour is obtained. Spread this icing on the top of the biscuit to decorate.
 
Use Royal icing to decorate the edges (in white). I use my piping bag.

Icing Sugar Notes:
Pure Icing Sugar sets harder, therefore used for Royal Icing.
Soft Icing Mixture - or powdered or confectionerssugar. Is used for Glace Icing. Much softer. Soft Icing Mixture contains added starch
 
Figolli 2013


1 comment:

  1. I made some changes to the recipe due to trial and error. and also explain the difference between Soft icing Mixture and Pure icing sugar.

    ReplyDelete