Figolli cupcakes




2 Large Eggs
400g Granulated Sugar
1kg Plain Flour
2 tsp Baking Powder
375g  Margarine (Stork)
125g Lard
Zest of 1 Lemon

Almond Filling:
4 Eggs
200g Cream Cheese (Emborg)
1/4 tsp Almond Essence
Zest of 1 Orange
700g Pure Ground Almonds
Juice of 1/2 Orange



Start with the dough. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Fold in the grated Lemon zest and set aside.
In a food processor or a large bowl combine the sifted flour, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
You can substitute the lard with margarine, but it will help to get that flaky dough. It won’t change anything in taste.
Slowly add the sugar/egg mixture until you get a firm slightly sticky dough.
Add some flour and shape into a ball. Cut it into two, or 4 portions to make it easier to handle and wrap it in cling film.
Refrigerate for at least 30 minutes.
In the meantime prepare the almond filling. Start by sifting the ground almonds to avoid lumps.
In a small bowl whisk the eggs and sugar together.
Then add the almond essence, grated orange zest and juice, and half of the ground almonds. Mix well.
Add the remaining almonds and slowly until it gets creamy.
Fold in the cream cheese and set aside.
Grease your cupcake tin with the melted butter.

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