To make the pastry
Sift the flour and baking powder into a large bowl, add the icing sugar, butter or margerine and rub with your fingers till mixture resembles breadcrumbs. Add the lemon and orange zest, the fresh orange juice and mix slightly using a spatula. Add in the egg yolks and mix to a dough(do not over mix the dough) Leave to rest in the fridge for 30 minutes. To make the filling Bind all the ingredients together toform a soft, dough. Make sure the mixture is not sticky.
To make the figolli
Roll out the pastry to about 1/2 or 3/4cm in thickness use shaped cutters to cut 2 shapes or place in the molds. In the centre of the shape place some of the filling. Place the other shape over making sure you seal the adges. Then bake figolli the oven or 30-40 minutes at 180C (depending on their size)
Once cooked and cooled brush the figolli with hot apricot jam, then cover with a piece of coloured marzipan. If using chocolate, dip the figolli in melted chocolate amd leave till set. Decorate with royal icing, silver dredges and chocolate eggs etc.
Add the liquid glucose to the melted chocolate and mix to a soft paste. Wrap up in clingfilm and leave to set to harden. Use to make chocolate roses and to decorate your figolli.