Smaller Figolli (Maltese Easter Biscuits)

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Recipe's preparation

Preparation

Add the sugar for the pastry and the filling (200 g) and the zest of one lemon to the mixing bowl. Mill for 10-15 secs/speed 10. Set aside.

Without cleaning the bowl, mill the almonds for the filling 15 secs/speed 7. Set aside.

Pastry

Add the self raising flour and butter to the mixing bowl and combine 15 secs/speed 5.

Add 100 g of the reserved sugar and lemon zest and mix 5 secs/speed 5.

Add egg yolk and start "Dough mode"

While the Thermomix is "Dough mode" , juice half a lemon onto the lid and allow the liquid to trickle in over 1 min 30 secs until a dough begins to form.





Turn pastry onto a Thermomat and form into a ball. Allow to sit for 30 minutes before rolling.

Filling

Add remaining reserved sugar and lemon zest and the milled almonds to the mixing bowl.

Start mixing knife rotating on speed 5. After about 10 secs add the egg white through the hole in the lid then juice half a lemon onto the lid and allow the liquid to trickle in over 1 minute.

Remove the filling from the mixing bowl.

Assembly

Pre heat oven 170° C.

Roll out pastry on Thermomat to about 1 cm thick. Use the TM5 measuring cup or a large biscuit cutter to cut an even number of shapes (about 14).





Place half of the shapes on a lined baking tray and generously cover each with the filling.

Place a second matching shape on top of the base and filling.

Bake in oven for 15 to 20 minutes or until golden brown.

Once cool, ice with royal icing and place a foil covered chocolate egg in the centre.