Figolli

PASTRY

1. •
   800g Self Raising Flour
2. •
   225g Castor Sugar
3. •
   340g Butter
4. •
   3 Eggs
5. •
   1 Grated Lemon Peel
6. •
   1tsp Vanilla Powder
7. •
   Pinch of salt

FILLING  

1. •
   170g Pure or Substitute Ground Almonds
2. •
   170g Castor Sugar
3. •
   100g Icing Sugar
4. •
   1/2 Grated Lemon Peel
5. •
   1tsp Vanilla Powder
6. •
   1 Egg

GLACE ICING (to decorate to the top of the biscuit)

1. •
   2 Egg whites
2. •
   400g Icing Sugar
3. •
   Half Lemon (Freshly Squeezed)

ROYAL ICING (to decorate the edges of the biscuit)

1. •2 large (60 grams) egg whites
2. •2 teaspoons fresh lemon juice
3. •3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Making the Pastry

(Use your hands) Sieve the flour in a bowl and mix the flour, vanilla, sugar, butter, salt and lemon peel together. Then, add the eggs (one at a time) and mix until a smooth dough is obtained. If need be, add some water.

Making the Filling Mix:

In a seperate bowl Mix all ingredients together until a smooth paste is obtained.

To do the Biscuit:

Roll the dough on a floured surface with a rolling pin. (about 1cm thick)

Cut 2 identical shapes with your biscuit cutter. Spread the filling on one shape (about 1 cm thick), and place the second shape on top just like a sandwhich.

(Optional - Spread the filling around the shape but keep it 1/2cm away from the egdes, so that you can press down the top layer of pastry (with a fork) onto the bottom layer to close the gap, brush the edges with milk to soften.

Cook in a preheated oven 170º C for about 20 minutes. Leave to cool before decorating.

You ahould get 8 to 10 large cookies out of this pastry mix. (as shown in my pic)

For Decoration:

Beat the egg whites in a bowl and add lemon juice. Then add the sieved icing sugar to the egg mixture until a smooth icing is obtained. Pour a drop or two of your preferred food colouring and mix until the desired colour is obtained. Spread this icing on the top of the biscuit to decorate.

Use Royal icing to decorate the edges (in white). I use my piping bag.