Figolli Bites
The traditional Maltese Figolli, on a smaller scale.
Ingredients:
Dough:
3 Eggs
400g Sugar
1kg Plain Flour
15g Baking Powder
375g Margarine (Stork)
125g Lard
1 Lemon Zest
Almond Filling:
3 Eggs
380g Sugar
1/4tsp Almond Essence
1 Orange Zest
500g Ground Almonds
Juice of 1/2 Orange
Chocolate, Icing Sugar and 100&1000s for decoration.
Directions:
1. Start with the dough. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Set aside.
2. In a food processor or a large bowl combine the flour, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
3. Slowly add the sugar/egg mixture and the lemon zest until you get a firm slightly sticky dough.
4. Add some flour and shape into a ball. Refrigerate for about 30 minutes.
5. In the meantime prepare the almond filling.
6. In a small bowl whisk the eggs and sugar together.
7. Then add the almond essence, orange zest and half of the ground almonds. Mix well.
8. Add the remaining almonds and slowly add the orange juice. Be careful how much you add, you don't need a runny filling! I used half of an orange.
9. Cut the dough into 4 parts and gently roll out one part on a floured surface about 1/2 cm thickness.
10. Cut figolli using a cookie cutter or a shape of your choice.
11. Put about a spoonful of mixture on each piece and gently cover. Be careful not to break the dough.
12. Transfer to a baking sheet lined with silicone or baking paper and bake in a preheated 180°c oven for 20-25 minutes. Keep an eye, they need to get lightly golden. If they become too dark they will be harder!
13. Transfer to a cooling rack and after they cool down decorate them as desired with melted chocolate, icing sugar, and 100&1000s.
14. Happy Easter!
