Sunday, April 24, 2011
Figolli for World Figolli Day
In Nanette's words:
The idea behind World Figolli Day is that you turn off the television and get off the couch and head into the kitchen with your kids, nieces and nephews and have a bonding session with some dough and royal icing and hopefully pass on a few Maltese culinary traditions whilst your at it.
Once you've completed your creations remember to take a photo of them and then upload your images to the World Figolli Day flickr group.
Making figolli is a multi-stage process, and I don't recommend doing it (like I did) starting at 7.30pm after a Pilates class while needing to pack to go away for 5 days and with a sink full of washing up. That said, it is not difficult, just time consuming.
First, you make the pastry and chill it. While the pastry is chilling, you make almond paste (handy for using in other recipes, and I had heaps left over). You then roll out the dough to ~ 1/4 inch thick, and cut out an even numbers of matching shapes. Place half of the shapes on a baking paper lined cookie tray, then spoon about a teaspoon or so of almond paste on top of each half and spread it over the cookie shape, nearly but not quite to the edge. Next, using a pastry brush, brush around the edge of each shape (outside the almond paste) with water. Finally, place the matching half of each shape on top of it, and seal the cookie by pressing around the edges so that the water glues the edges of the top and the bottom halves of the cookies together. You then bake the cookies until golden brown: