Start this recipe by preparing the pastry and the almond filling. To make the pastry, sift together the flour, baking powder and icing sugar in a large bowl. Add the butter or margerine and rub with your fingers till mixture resembles breadcrumbs. Add the lemon and orange zest, the fresh orange juice and egg yolks and mix together till you have a smooth soft pastry. Wrap up the pastry in cling film and chill in the fridge for 30 minutes. Meanwhile, you can also prepare the almond filling. Place all the ingredients together in a large bowl and bind together with your hands to form a soft marzipan. Make sure the mixture is not sticky. Once the pasty has chilled, and you have prepared the almond filling you can start preparing the figolli. Roll out the pastry on a floured work surface, to a thickness of about 3/4cm. Using shaped figolli cutters, cut figolli shapes out of the pastry (you will need 2 pastry shapes for each figolla). Carefully place the figolli pastry shapes on baking trays covered with greaseproof paper. Next, you need to roll out the almond filling, the same as the pastry, cutting out one shape per figolla. Brush ½ of the pastry shapes lightly with water, and cover each piece with the almond filling. Brush the almond filling lightly with water and cover with the remaining pastry shapes. Each figolla will end up with a pastry top and bottom, with the layer of almond in the middle. Bake the figolli in the oven at 180`c, for 35-40 minutes, depending on their size. When the figolli are cooked, remove the baking trays from the oven and allow the figolli to cool down completely before removing them of the baking trays. For best results, decorate the figolli the following day, using chocolate, marzipan, icing and silver dredges. When the figolli are decorated and the icing is set, wrap them up in cling film to keep them fresh. The figolli can be prepared up to 3 weeks in advance…..if you can wait that long to taste them ! This recipe is for 4 large figolli or 7 small ones.
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