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Figolli
Maltese Traditional Easter Pastry |
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Sour Dough Ingredients
½ cup shortening (part butter or margarine)
1 cup granulated sugar
1 egg
1 egg slightly beaten
1 tsp. pure Vanilla extract
2¾ cups all-purpose flour
1 tsp. baking powder
½ tsp. Baking soda
½ tsp. Salt
½ cup sour cream
ALMOND PASTE
Ingredients:
10 ounces grated almonds
4 ounces icing sugar
4 ounces fine sugar
2 small eggs
1 tsp. pure Almond extract
1 tsp. sugar water
Sherry (to taste)
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Dough Preparation:
Mix shortening, sugar, egg, and vanilla extract thoroughly. Measure flour by dipping method or by sifting. Blend the dry ingredients (flour, baking powder, baking soda and salt.) Add to sugar mixture alternating with sour cream. Divide dough.
Almond Paste Preparation:
Mix the sugar, icing sugar and the almonds. Combine the eggs with the almond extract and the Sherry without whipping. Combine the egg mixture to the Almond mixture until the mixture is smooth.
MAKING THE FIGOLLI
Heat oven to 325ºF.
Roll out a piece of dough until it is ¼ inch thick on a well-floured surface.
Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches). You need two cut-outs for each Figolla.
Spread almond past on one of the cut-outs. Place the other cut-out on top and press the edges to seal. Brush the top of the Figolli with the beaten egg.
Bake until the Figolla turns to a golden colour. Let the Figolla cool down and then decorate with coloured icing. Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.
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Preparation Time: 1-2 hours |
Serves: |
| Recipe Origin: Malta |
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Submitted by: |
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Wilfred L. Camilleri
Malta |
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| This recipe has been viewed 23404 times. |
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