Paul Percius

Pastry Chef Malta

Figolli

Figolli

Ingredients

Pastry

  • 1kg margarine
  • 1kg sugar
  • 2,3kg flour
  • 8 eggs
  • Baking powder
  • Vanilla
  • Grated lemon zest

Filling

  • 500 gram icing sugar
  • 600 gram pure ground almonds
  • Vanilla
  • Grated lemon zest
  • 3-4 egg whites

Method

Pastry

  1. Mix the sugar and margarine together. Then add the eggs one at a time.
  2. Add the flour, vanilla and the grated lemon zest.

Filling

  1. Mix everything together and combine with the egg whites.

 


4 Comments

  1. Ritienne
    21 March, 2016 at 10:40 #

    Hi, with these ingredients, how many figolli do I make, I know it depends on the sizes of the shapes but approximately please 🙂

  2. Ritienne
    21 March, 2016 at 10:49 #

    OH and how much baking powder please? Thanks

    • Paul Fenech
      22 March, 2016 at 11:18 #

      Thanks for you comment Ritienne! You should use 1 1/2 teaspoons baking powder for every kilo flour.

  3. anna borg
    1 April, 2017 at 10:41 #

    Tista jell joghgbok taghtini ir-ricetta ta kif naghmel in-naspru? Grazzi

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