Traditional Easter Figures Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Interest GroupEveryday
Ingredients
| Self raising flour | 400 Gram | |
| Sugar | 400 Gram | |
| Vanilla essence | ||
| Margarine | 400 Gram | |
| Eggs | 3 | |
| Milk | ||
| Zest of a lemon | ||
| Lemon juice | ||
| Almonds | 400 Gram (For filling:) | |
| Sugar | 200 Gram (For filling:) | |
| Water | ||
| Almond essence | ||
Directions
MAKING
1. In a bowl rub the fat into the flour and keep aside.
2. In another bowl, beat the eggs well and, with the sugar and mix with the fat and flour mixture to form into pastry dough by adding sufficient milk.
3. To make the marzipan filling in a pan mix sugar with water and bring to the boil and add the essence.
4. When mixture 'threads' stir the ground almonds well, remove from over heat and let it cool.
5. Using a rolling pin roll out the pastry to 1 cm thickness and using a figolla cutter cut into pairs of identical shapes.
6. With the marzipan filling fill one side of the figolla and cover with the identical shape.
7. With water seal all the edges well and bake in moderate oven until golden.
8. When cool cover the top with colored icing to match the shape and decorate with piped royal icing.
SERVING
9. On top of each figolla add an easter egg and serve.
1. In a bowl rub the fat into the flour and keep aside.
2. In another bowl, beat the eggs well and, with the sugar and mix with the fat and flour mixture to form into pastry dough by adding sufficient milk.
3. To make the marzipan filling in a pan mix sugar with water and bring to the boil and add the essence.
4. When mixture 'threads' stir the ground almonds well, remove from over heat and let it cool.
5. Using a rolling pin roll out the pastry to 1 cm thickness and using a figolla cutter cut into pairs of identical shapes.
6. With the marzipan filling fill one side of the figolla and cover with the identical shape.
7. With water seal all the edges well and bake in moderate oven until golden.
8. When cool cover the top with colored icing to match the shape and decorate with piped royal icing.
SERVING
9. On top of each figolla add an easter egg and serve.
Chef
