Figolli show and tell

My first attempt at Figolli has gone rather well. The man liked them, my friend from work liked the one I gave her and my dad said his was tasty!

I had to make 2 without filling because as I mentioned, I am not keen on Almond. I just put jam in mine. Here is what they look like ...

 and

I am pleased because they seem to be fine and it is the first time I have made icing too :)

I opted to cover them in chocolate and I am glad I did!!!

Tine found a recipie on the net though its a bit different from the one I used (which is below) I may try that one next time.

For the adventurous, here is what I did....

Figolli

Pastry
1 kilo plain flour
400g margarine
400g sugar
2 egg yolks
Water to mix

Filling
200g ground almonds
100g icing sugar
100g castor sugar
A few drops of almond essence
2 egg yolks to mix
Jam

Glace icing
400g icing sugar
3 dessert spoons of hot water
 
Directions
Make the pastry by sieving the flour and rubbing in margarine lightly. Add sugar and mix with egg yolk and water. Knead very lightly on a floured board. Let the pastry stand for an hour. Roll out the pastry and cut the figolli by using various baking shapes. Bake in a moderately hot oven until golden brown. Make the filling by mixing the ground almonds with the icing sugar, castor sugar and almond essence. Add the egg yolks to make a firm mixture. Knead thoroughly. Take two figolli of the same shape/ cover the bottom shape with jam and put a layer of the almond mixture on top. Cover with the other identical shape. Decorate the figolli with glace icing and add a small Easter egg.