A PPT about figolli

1. FIGOLLI Traditional Maltese Easter Cakes

2. For the Pastry

3. Ingredients 1kg flour 250g margerine 250 sugar teaspoon grated lemon rind 5 eggs Juice of 2 lemons

4. Utensils For the pastry: sieve mixing bowl knife wooden spoon grater scales

5. Method 1. Sift the flour. 2. Rub the butter in the flour. 3. Add the sugar, lemon juice and rind. 4. Add eggs to the mixture and form a dough. 5. Leave to rest for 30 minutes

6. For the filling

7. Ingredients 200 sugar 500g ground almond Zest of 2 lemons 4 eggs whites

8. Method 1. Put the almonds in a bowl. 2. Add the sugar to the almonds. 3. Add the lemon zest. 4. Add the egg whites and mix.

9. Rolling and Cutting

10. Utensils Rolling pin knife scissors Baking spray cardboard Baking tray

11. Method 1. Draw and cut out a shape from the cardboard. 2. Spray the trays. 3. Roll out the pastry. 4. Place the shape on the pastry and cut around 2 pieces.

12. 5. Spoon some filling onto 1 piece of the pastry. 6. Cover with the other piece of pastry and press around the edges. 7. Place on baking tray and bake for 25 minutes at 180 degrees.

13. Decorating

14. Ingredients 500g Icing sugar 2 egg whites Lemon juice Coloured sprinkles/ vermicelli Small easter eggs

15. Method 1. Place the icing sugar in a processor. 3. Add the egg whites. 2. Whisk the egg whites 4. Add the lemon juice.

16. 5. Spread the icing mixture on the figolla. 6. Decorate with vermicelli and chocolate egg. 7. When the icing is dry, wrap nicely in transparent wrapper.