Oreo Figolli
Ingredients:
Crust:
150g Oreo Biscuit (approx. 18 regular Oreos)
80g Unsalted Butter
100g All-Purpose Flour
75g Caster Sugar
1 Egg
1/4tsp Ground Aniseed
1/4tsp Salt
Filling:
250g Pure Ground Almond (not substitute)!
150g Caster Sugar
2 Egg Whites
1tbsp Grated Lemon Zest
1tbsp Grated Orange Zest
1/4tsp Ground Cinnamon
1/4tsp Ground Cloves
1tsp Orange Blossom Water
Directions:
1. Separate cream from biscuits.
2. Place biscuits in a food processor and grind.
3. Add softened butter and mix well.
4. Add flour and mix until you get to a bread crumb consistency.
5. Add sugar, egg, aniseed & salt and mix until you get a sticky dough.
6. Refrigerate for 10 mins.
7. In a large bowl mix ground almond, sugar, egg whites, lemon & orange zest, cinnamon, cloves, and orange blossom water until well combined.
8. On a baking tray lined with baking paper use a figolli cutter of your choice and spread a thin layer of Oreo biscuit mix. Since it's a putty-like dough use your fingers or the back of a spoon to spread it. Make it around half a centimeter thick.
9. Spread a layer of almond filling. Around 1cm in thickness.
10. Top everything with another thin layer of Oreo biscuit mix and carefully remove the figolli stencil.
11. Do not make them too thick, otherwise, they will lose much of their shape during baking.
12. Bake in a preheated 200°c oven for about 25mins.
13. Cool on a baking rack.
14. Microwave Oreo filling for 15sec and mix well.
15. Spread a thin layer on the cooled Oreo figolli and enjoy!