Floral Figolli
List of Ingredients
Instructions
1. Prepare the dough
In a large bowl, cream together the margarine and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest. In a separate bowl, combine flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover and let the dough rest for 15–20 minutes.
2. Make the filling
In a bowl, whisk the egg whites lightly until frothy. Add sugar, pistachio cream, and orange zest. Stir in ground almonds and crushed pistachios. Mix until you get a thick, spreadable filling.
3. Shape the pastries
Preheat oven to 180°C (350°F) and line baking trays. Roll out the dough on a floured surface to about 3–4mm thickness. Cut into circles, rectangles, or desired shapes. Place a spoonful of filling in the center of each piece. Fold or cover with another piece of dough and seal the edges well.
Bake
Place pastries on the tray and bake for 20–30 minutes, until lightly golden. Remove and let cool completely.
5. Prepare the glaze
Soak gelatin sheets in cold water for 5 minutes. In a saucepan, combine water, sugar, and corn syrup. Heat gently until sugar dissolves and mixture is smooth. Remove from heat and stir in softened gelatin (squeezed dry). Add lemon juice and mix well.
6. Glaze the pastries
Dip or brush the cooled pastries with the glaze. Place on a rack and allow to set for 20–30 minutes until glossy.
7. Serve
Let the glaze fully set before serving. Optional: sprinkle extra crushed pistachios on top for garnish.
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