Ingredjenti ghall-mili – Iservi ghal madwar 2 figolli
250g lewz pur
200g zokkor
Bajda (ifred l-abjad minn ma l-isfar)
ftit essenza tal-lewz
qoxra mahkuka ta nofs lumija
il-meraq ta nofs lumija
Ghandek bzonn
Bowl kbir
Mgharfa ta l-injam
Lembuba
Forom
Pinzell
Karta forno
Metodu
Sahhan il-forn fuq gas marka 4-5
Go bowl kbir, hallat flimkien il-lewz u z-zokkor. Habbat sew l-abjad tal-bajda u zidha mat-tahlita tal-lewz u z-zokkor. Hawwad sew kollox flimkien.
Zid l-essenza tal-lewz, il-qoxra u l-meraq ta nofs lumija. Jekk tara li t-tahlita giet kemmxejn iebsa zid harira zghira ilma jew ftit iktar abjad tal-bajd.
Ferrex ftit dqiq fuq il-bank tal-kcina u l-lembuba sabiex meta tigi biex tiftah l-ghagina ma tehillekx. Iftah l-ghagina, tghamiliex la irqieqa u lanqas hoxna hafna.
Lesti l-forom li tixtieq u aqta mill-ghagina darbtejn bl-istess forma.
Ibda itfa it-tahlita tal-lewz fuq wahda mill-forom, timlihomx sax-xifer halli spazju bizzejjed biex tkun tista tghalaq. Ghamel ftit ilma max-xifer tal-ghagina ta fejn hemm il-mili, aqbad il-forma l-ohra li qtajt u poggiha fuqha. Ghafas bil-moghod ix-xifer bil-ponot ta subghajk sakemm tara li z-zewg forom wehlu flimkien. Importanti li jehlu sew halli mas-sajran l-ghagina ma tgholix. Kompli b’dan il-metodu sakemm timla il-forom kollha li qtajt.
Idlek il-wicc ta kull forma bl-isfar tal-bajda halli l-ghagina tiehu kulur sabih, ghalkemm se zzejjen.
Poggi fil-forn u ahmi ghal madwar 30 minuta jew sakemm tara li hadu kulur hamrani sabih.
Meta jlestu, ohroghom mill-forn u hallihom ha jikshu kompletament.
Zejjen kif tixtieq inti, jew bic-cikkulata mdewwba inkella bil-gelu. Nissuggerixxu li t-tizjin isir il-gurnata ta wara halli l-figolli jkunu qaghadu sew.
Jekk jifdallek mili zejjed – tista tghamel ftit pastini tal-lewz. Aqbad il-mili ftit ftit u ghamel forom ta blalen fuq dixx bil-karta tal-forn. Poggi lewza fuq kull pastina (jiena uzajt gellewz ghax dak li kelli fil cupboard) u ahmi ghal madwar 20l minuta go forn marka 4.
This recipe details how to make figolli, a sweet pastry using ground almonds, sugar, and lemon zest. The process involves mixing ingredients, shaping the dough with cutters, and baking for thirty minutes. Leftover filling can be used to create almond biscuits. Decoration is recommended the following day for best results.
Ingredients for the filling – Makes about 2 figolli
250g pure ground almonds
200g sugar
1 egg, separate the white and yolk
almond essence
zest of 1/2 lemon
juice of 1/2 lemon
Equipment
Large mixing bowl
Wooden spoon
Rolling pin
Figolli/Cookie cutters
Pastry brush
Baking paper
Method
Pre heat oven gas mark 4-5
Mix together almonds and sugar. Beat well the egg white and add to almond/sugar mix. Combine well together.
Add almond essence, zest and juice of 1/2 lemon. Mix well until consistency resembles a ‘dough’. If mixture is too hard, add a tiny bit of water or some more egg whites if you have any left.
Dust your kitchen top and rolling pin with flour so when opening the dough it won’t stick.
Prepare figolli cutters and cut through the dough 2 times of the same shape.
Paste one of the shapes with the almond mixture leaving the edges empty. Brush some water on the edges and place the other shape right on top. With the tip of your fingers press down slightly along the edge of the whole shape so it won’t lift up whilst cooking.
Brush the top of your ‘figolla’ with the egg yolk.
Place in oven and bake for around 30 mins.
When ready, leave to cool completely and decorate with chocolate or icing. Best is to decorate the next day.
Left over filling – you can make some delicious almond biscuits. Roll the mixture into a ball and place on a lined oven dish. Put an almond on top (I used walnuts as that’s what I had in my cupboard) and bake on gas mark 4 for around 20mins.
