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Smaller Figolli (Maltese Easter Biscuits)


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Ingredients

7 piece(s)

Pastry

  • 250 g Self Raising Flour
  • 75 g Butter, cubed
  • 100 g sugar
  • 1/2 lemon, zest and juice
  • 1 egg yolk

Filling

  • 130 g almonds
  • 100 g sugar
  • 1/2 lemon, zest and juice
  • 1 egg white

Royal Icing as per basic cookbook

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Recipe's preparation

    Preparation
  1. Add the sugar for the pastry and the filling (200 g) and the zest of one lemon to the mixing bowl.  Mill for 10-15 secs/speed 10. Set aside.

  2. Without cleaning the bowl, mill the almonds for the filling 15 secs/speed 7. Set aside.

  3. Pastry
  4. Add the self raising flour and butter to the mixing bowl and combine 15 secs/speed 5.

  5. Add 100 g of the reserved sugar and lemon zest and mix 5 secs/speed 5.

  6. Add egg yolk and start Dough mode

    While the Thermomix is Dough mode, juice half a lemon onto the lid and allow the liquid to trickle in over 1 min 30 secs.

  7. Turn pastry onto a Thermomat and form into a ball. Allow to sit for 30 minutes before rolling.

  8. Filling
  9. Add remaining reserved sugar and lemon zest and the milled almonds to the mixing bowl.

  10. Start mixing knife rotating on speed 5. After about 10 secs add the egg white through the hole in the lid then juice half a lemon onto the lid and allow the liquid to trickle in over 1 minute.

  11. Remove the filling from the mixing bowl.

  12. Assembly
  13. Pre heat oven 170° C.

  14. Roll out pastry on Thermomat to about 1 cm thick. Use the measuring cup to cut an even number of egg shapes (about 14).

  15. Place half of the egg shapes on a lined baking tray and generously cover each with the filling.

  16. Place a second egg shape on top of the base and filling.

  17. Bake in oven for 15 to 20 minutes or until golden brown.

  18. Once cool, ice with royal icing and place a foil covered chocolate egg in the centre.

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Accessories you need

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Tip

An average figolla is usually 30 cm across.  This recipe makes about seven figolli 10 cm across - much smaller!

Don't worry if the top egg shape doesn't completely cover the filling and reach the base. The biscuits expand as they cook and usually close the gap.

Don't worry if the top egg shape cracks.  The icing will hide any crevasses.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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