Floral Figolli
Pistachio figolli decorated with edible flowers and a mirror glaze. A different way how to present your delicious figolli.
Ingredients: (makes about 8 pieces)
Dough:
400g Sugar
3 Fresh Eggs
1kg Plain Flour or '00'
2tsp Baking Powder
500 Margarine
1 Lemon Zest
Pistachio-Almond Filling:
50g Sugar
250 Pistachio Cream
1 Orange Zest
2 Egg Whites
200g Ground Almonds
300g Crushed Pistachios
Glaze:
50ml water
100g sugar
150g Corn Syrup
10g Gelatin Sheets
15ml Lemon Juice (without any pieces)
Method:
1. Whisk eggs, sugar, and lemon zest until creamy.
2. Rub flour, baking powder, and margarine into a sandy texture.
3. Gradually add the egg mixture to form a firm, slightly sticky dough.
4. Wrap and refrigerate for 30 minutes.
5. Mix almonds, pistachios, sugar, and orange zest.
6. Add pistachio cream, then egg whites to form a sticky paste (add a little water if needed). Set aside.
7. Divide dough in two. Roll out to 1cm thickness.
8. Cut shapes for tops and bottoms.
9. Decorate top pieces with edible flowers and gently press them in. Chill briefly.
10. Place filling on bottom pieces, leaving a 1cm border.
11. Cover with floral tops, flip upright, and seal edges carefully.
12. Place on a lined tray, cover, and freeze for 1 hour.
13. Bake at 170°C for 23–25 minutes until lightly golden. Cool completely.
14. Soak gelatin in ice water.
15. Heat sugar, corn syrup, and water to 105°C (do not stir).
16. Remove from heat, add gelatin and lemon juice, and mix gently.
17. Strain and cool to 30°C.
18. Place figolli on a raised surface and drizzle or brush with glaze.
19. Decorate with extra flowers if desired.
20. Refrigerate for 30 minutes to set.
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