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Yesterday we share Manuel’s famous figolli recipe. Today we will be sharing his GF and LF version of the figolli. With this recipe you should be able to make 2 large or 3/4 small figolli.

Recipe is both in English and Maltese for everyone to be able to follow and ultimately enjoy the figolli at Easter time!

chef manuel figolli

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INGREDIENTS (INGREDJENTI):

For the pastry (Għall-għaġina)

  • 500g gluten free white bread flour (500g dqiq tal-ħobż abjad gluten free)
  • 2 teaspoons gluten free baking powder (2 mgħaref baking powder gluten free)
  • 2 teaspoons xanthan gum (2 kuċċarini xanthan gum)
  • 150g icing sugar (150 gramma icing sugar)
  • 225g lactose free butter (225 gramma butir lactose free)
  • 1 teaspoon vanilla essence (1 kuċċarina essenza tal-vanilla)
  • Zest of 1 lemon and 1 orange (qoxra maħkuka ta’ lumija u larinġa)
  • Juice of 1 orange (il-meraq ta’ larinġa)
  • 3 egg yolks (3 isfra tal-bajd)

For the almond filling (Għall-mili)

  • 400g pure ground almonds (400 gramma lewż pur midħun)
  • 320g icing sugar (320 gramma icing sugar)
  • Zest of 1 large lemon (qoxra maħkuka ta’ lumija kbira)
  • 2/3 egg whites (2/3 abjad tal-bajd)
  • 1 teaspoon vanilla esence (kuċċarina essenza tal-vanilla)

METHOD (METODU):

  • To prepare the almond filling, place all the ingredients together in a large bowl and bind together with your hands to form a soft marzipan. Biex tipprepara il-mili tal-lewż, itfa’ l-ingredjenti kollha ġo skutella kbira u ħawwad flimkien b’idejk sakemm ikollok konsistenza ta’ marżipan ratba.
  • To make the pastry, sift together the gluten free flour, gluten free baking powder and xanthan gum in a large bowl. Biex tagħmel l-għaġina, għarbel id-dqiq gluten free, il-baking powder gluten free u xanthan gum għal ġo skutella. 
  • Add the lactose free butter and rub with your fingers until the mixture resembles breadcrumbs. Żid il-butir lactose free, u aħdimha b’subgħajk sakemm it-taħlita tiġi tixbaħ lil frak tal-ħobż.
  • Add the icing sugar, lemon and orange zest, the fresh orange juice, vanilla and egg yolks, and mix together till you have a smooth soft pastry. Żid l-icing sugar, il-qoxra maħkuka tal-lumi u l-larinġ, il-meraq tal-larinġa, l-essenza tal-vanilla u l-isfra tal-bajd. Ħawwad kollox flimkien sakemm ikollok għaġina ratba.
  • Do not leave it to rest, use it immediately. Trid tuża din l-għaġina mill-ewwel. 
  • Roll out the pastry on a floured work surface, to a thickness of about 3/4cm. Iftaħ l-għaġina bi ħxuna ta’ madwar 3/4cm fuq pjan ta’ ħidma miksi bi ftit dqiq. 
  • Using shaped figolli cutters, cut figolli shapes out of the pastry (you will need 2 shapes for each figolla). Uża l-forom tal-figolli biex taqta’ l-forom mill-għaġina (ftakar li gġandek bżonn 2 għal kull figolla).
  • Carefully place the figolli pastry shapes on baking trays covered with greaseproof paper. Poġġi l-għaġina bil-forma tal-figolla fuq turtiera miksija bil-karta forno.
  • Prepare the almond filling by placing all the ingredients together in a large bowl and binding them together with your hands to form a soft marzipan. Make sure the mixture is not sticky. Prepara l-mili tal-lewż billi titfa’ l-ingredjenti kollha ġo skutella u tħawwadhom flimkien b’idejk sakemm ikollok marżipan artab. Ara li t-taħlita ma tiġix twaħħal.
  • Next you need to roll out the almond filling, the same as the pastry, cutting out one shape per figolla. Issa iftaħ il-mili tal-lewż, l-istess kif ftaħt l-għaġina, u aqta’ forma waħda għal kull figolla. 
  • Brush half of the pastry shapes lightly with water and cover each piece with the almond filling. Iżbogħ nofs il-forom tal-għaġina bl-ilma u iksi bil-forma tal-mili tal-lewż. 
  • Brush the almond filling lightly with water and cover with the remaining pastry shapes. Iżbogħ il-mili tal-lewż bl-ilma u iksi bil-forma l-oħra tal-għaġina. 
  • Each figolla will end up with a atop and bottom, with the layer of almond in the middle. Kull figolla għandu jkollha wiċċ u qiegħ, kif ukoll saff ta’ lewż fin-nofs.
  • Bake the figolli in the oven at 180 degrees for 35-40 minutes, depending on their size. Aħmi l-figolli fil-forn f-temparetura ta’ 180 grad għal 35-40 minuta, skont il-qies tal-figolli.
  • When the figolli are cooked, remove the baking tray from the oven and allow the figolli to cool down completely before removing them off the baking trays. Meta l-figolli jkunu moħmija lesti, oħroġhom minn ġol-forn biex jiksħu qabel tneħħihom minn fuq it-turtiera. 
  • For the best results, decorate the figolli the following day using whatever means you wish such as chocolate, icing, etc. Għall-aħjar riżultati, żejjen il-figolli l-għada b’dak kollu li tixtieq qalbek bħal ċikkulata, icing, eċċ.
  • When the figolli are decorated and set, wrap them up in cling film to keep them fresh. Meta l-figolli jkunu mżejjna lesti, iksihom bil-cling film biex jiqgħu friski.
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