| FIGOLLI RECIPE
Figolli (Easter Figures)
Figolli (Makes 6)
For the pastry:
3 egg yolks
half a tsp grated lemon rind
water to bind
For the filling:
400g ground almonds
1 dsp orange-flower water
3 egg whites
Sieve the flour into a large bowl and rub in the margarine.
Add sugar and lemon rind.
Mix in the yolks and enough water
to make a stiff dough.
Allow to rest.
Prepare the filling by mixing the sugar and the almonds, adding the orange-flower water and foding the beaten egg-whites
into this mixture.
Roll out pastry, and using metal shapes (or cut around cardboard shapes if not available) cut 2 similar shapes for each
Spread a 1 cm thick layer of the almond filling onto half of the pastry shapes leaing a bit of space around the
edges, and cover each one with its corresponding half.
Press the edges together and bake in a moderate oven until golden, app. half an hour.
Allow to cool, cover and decorate with colourful icing or molten chocolate.