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Method - Pastry
Mix flour and butter in a bowl till it looks
like bread crumbs, add sugar and the grated
rind. Whisk eggs and add it to the mixture. Add
the vanilla essence and complete stirring, some
times you have to mix a little milk to form a
stiff paste. Turn dough on to a floured board
and leave it for half hour aside. You can make
them the next day, put dough in fridge.
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Method - Filling
Mix ground almonds, sugar, lemon rind and the
lemon juice. Whisk egg whites and add it to the
bowl. Pour the almond essence and little water,
to the mixture not too much leave it as a
paste. Grease a baking dish and leave aside.
Roll out pastry and start cutting shapes of the
figolli. You have to cut twice of the same
figure. Spread some almond mixture on one of
the figure and leave about 1/2 inch all around
the edge of the figure, brush it with milk or
water. Place the other figure on top of the
almond figure and press edges together.
Continue this procedure till you make them all.
Put them on the greased baking dish, and bake
for about 1/2 an hour (30 minutes) on 180c.
When ready leave them to cool on a wire rack.
When cooled or the next day, decorate them.
Melt chocolate Bain-Marie and start cover them
and decorate as you like or with coloured
icing, or as you prefer. Enjoy! --)
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