recipes
Manuel’s pistachio and almond figolli
2025-03-26
Ingredients
For the filling
400g pure ground almonds (Lamb Brand)
400g pistachios (Lamb Brand)
600g icing sugar (Lamb Brand)
1 tsp vanilla extract
1/2 tsp almond extract
4 egg whites
Finely grated zest 3 lemons
For the pastry
1 kg plain flour (Lamb Brand)
2 heaped tsp baking powder (Lamb Brand)
450g unsalted butter (Benna)
2 tsp vanilla extract
300g icing sugar (Lamb Brand)
4 egg yolks
Zest and juice of 2 oranges
Zest 2 lemons
You will also need melted chocolate, sugar paste, royal icing and sugar decorations
Method
To make the filling, place the pistachios, ground almonds, icing sugar, vanilla and almond extract and lemon zest into a food processor together and blitz till fine. Add in the egg whites and blitz to a paste. To make the pastry, blitz together the flour, baking powder, zest and sugar then add in the butter and blitz again. Mix together the egg yolks, orange juice and vanilla and add to the pastry crumb and blitz to a smooth pastry. Chill for 30 minutes. Use the pastry and filling to make your figolli. You may also add in a layer of pistachios or pistachio paste prior to covering with the top layer of pastry. Bake in the oven at 180`c for 35-45 minutes depending on their size. Allow to cool down completely before decorating with melted chocolate, piped royal icing and sugar paste cut-outs.
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