Wednesday, October 22, 2014
Friday, October 3, 2014
Tuesday, September 9, 2014
Saturday, July 26, 2014
Friday, May 16, 2014
Saturday, April 19, 2014
Saturday, April 5, 2014
Figolli, FigollaMaltese Figolla (Almond Biscuit)
5th April, 2014
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.
- 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
- 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 170º 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)
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 confectioners' sugar. Is used for Glace Icing. Much softer. Soft Icing Mixture contains added starch
Saturday, March 1, 2014
Friday, February 14, 2014
I finally purchased the correct tubes to make these Italian custard pastry.
Makes about 6 cones
500 g flour 00
50 g of sugar
50 g lard (or margarine or butter
250 ml of milk at room temp. environment
(Or slightly warmed)
a good pinch of salt (8 g)
one packet of dry yeast (mastrofornaio) 7g
Melt the lard and let it cool, I generally do loosen up in half and take it off the heat (or microwave), so that it continues to merge and grow warm quickly
Put the flour in a bowl with the sugar. Take the fountain in the center and crumbled fresh yeast or one packet of dry. Add a little 'milk and stir. Add the egg and beat with a fork while continuing to incorporate the flour very slowly in the center. Continue adding
the melted lard, and the rest of the milk a little at a time. Add the salt and continue to knead with your hands on a lightly floured work (just a little flour).
Knead for about 15 minutes until you get a bell'impasto hard and smooth. Cover with a cloth and put it to rise in a warm place, it is the ideal oven with the little light on. Let rise for about 2 hours until doubled, tripled but if it's not bad
Take back the dough and pull the pieces of about 120/130 g each, consisting of rolls of about 40 cm long and roll them in aluminum torches. NOT pull the dough as I rolled up (one of my first mistake), do only three max 4 turns, letting out the two ends of the tube, because during the leavening will be achieved even those
Reinstall it to rise for an hour and a half, and fry in deep oil but not hot, so you have to slowly browning cook pretty well.
Let cool and remove the torch aluminum. Add the chocolate chips to the sweetened ricotta and put the cream in a pastry bag. Fill the cones and gently rotolateli in granulated sugar.