i need the racipe how to make figolli?

Question

ineed the ripce how to make figolli can you gave it to me i w waht to make them thies
thime waht shold i do can you help me
fouer thies one

Answer 1

cup shortening (part butter or margarine)
1 cup granulated sugar
1 egg
1 egg slightly beaten
1 tsp. pure Vanilla extract
2? cups all-purpose flour
1 tsp. baking powder
? tsp. Baking soda
? tsp. Salt
? cup sour cream

ALMOND PASTE

Ingredients:

10 ounces grated almonds
4 ounces icing sugar
4 ounces fine sugar
2 small eggs
1 tsp. pure Almond extract
1 tsp. sugar water
Sherry (to taste)



Dough Preparation:

Mix shortening, sugar, egg, and vanilla extract thoroughly. Measure flour by dipping method or by sifting. Blend the dry ingredients (flour, baking powder, baking soda and salt.) Add to sugar mixture alternating with sour cream. Divide dough.

Almond Paste Preparation:

Mix the sugar, icing sugar and the almonds. Combine the eggs with the almond extract and the Sherry without whipping. Combine the egg mixture to the Almond mixture until the mixture is smooth.


MAKING THE FIGOLLI

Heat oven to 325?F.

Roll out a piece of dough until it is ? inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches). You need two cut-outs for each Figolla.

Spread almond past on one of the cut-outs. Place the other cut-out on top and press the edges to seal. Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour. Let the Figolla cool down and then decorate with coloured icing. Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Click on Maltese Food and Recipes for more great Recipes from Malta!

Answer 2

Ingredients:

1/2 cup shortening (part butter or margarine)
1 cup granulated sugar
1 egg
1 egg slightly beaten
1 tsp. pure Vanilla extract
2¾ cups all-purpose flour
1 tsp. baking powder
½ tsp. Baking soda
½ tsp. Salt
½ cup sour cream

Mix shortening, sugar, egg and vanilla extract thoroughly. Measure flour by dipping method or by sifting. Blend the dry ingredients (flour, baking powder, baking soda and salt.) Add to sugar mixture alternating with sour cream. Divide dough.

ALMOND PASTE

Ingredients:

10 ounces grated almonds
4 ounces icing sugar
4 ounces fine sugar
2 small eggs
1 tsp. pure Almond extract
1 tsp. sugar water
Sherry (to taste)

Mix the sugar, icing sugar and the almonds. Combine the eggs with the almond extract and the Sherry without whipping. Combine the egg mixture to the Almond mixture until the mixture is smooth.

MAKING THE FIGOLLI

Heat oven to 325ºF. Roll out a piece of dough until it is ¼" thick on a well-floured surface. Cut into desired shapes (two cut-outs for each Figolla.) Spread almond past on one of the cut-outs. Place the other cut-out on top and press the edges to seal. Brush the top of the Figolli with the beaten egg. Bake until the Figolli turn to a golden colour. Let the Figolli cool down and then decorate with coloured icing. Pace a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Answer 3

See here http://www.maltagozo.com/recipes#figolli