Pistachio figollini




For the filling
100g pistachios
100g pure ground almonds
150g icing sugar
Grated zest 1 lemon
1 ½-2 egg whites (Lakeland)
1 tsp vanilla

You will also need
400g sweet pastry
150g milk chocolate, melted (Novi)
Coloured sprinkles to decorate


To make the filling, place the pistachios, ground almonds, icing sugar and lemon zest into a food processor together and blitz till fine. Add in the vanilla and enough egg white and blitz to a paste. To make the figollini, roll out the sweet pastry into a long rectangle and brush with water. Roll out the pistachio filling to a sausage the same length and place onto the pastry. Roll over the pastry to create a sausage. Cut into 3 pieces, rolling each piece a little thinner. Cut into 1 inch pieces, close the edges and roll into perfect balls. Place onto lined baking sheets and bake at 200`c for approximately 15 minutes. Allow to cool down completely before dipping into the melted chocolate and covering with coloured sprinkles

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