Traditional Maltese Figolli

Ingredients

For the pastry

500g plain flour

227g cold butter, grated

150g caster sugar

Zest of 1 large lemon

2 tsp pure vanilla extract

2 medium egg yolks

60ml water

For the almond paste filling

250g pure ground almonds

250g caster sugar

2 medium egg whites

1 tsp almond extract (optional)

Other

2 tbsp milk of choice, to brush the pastry

400g white chocolate, chopped

2 tbsp flavourless oil

Food colouring gels for the white chocolate

Food colouring powders for the speckles (optional) 1/2 tsp vodka to mix with the powders (optional)

Method

The pastry and filling

1. In a large bowl, combine flour with the grated butter with your hands or a pastry blender. Add the rest of the ingredients and mix well until smooth.

2. Transfer the pastry to a flat surface and divide in half. Wrap each half in cling film and refrigerate for at least 1 hour. One half will be the base and the other half the surface.

3. To make the filling, whisk the ground almonds with the sugar. Pour in the egg whites and almond extract (optional) to form a sturdy paste. Wrap in cling film and refrigerate along with the pastry.

Assembling And Baking

1. Prepare a baking sheet with a double layer of parchment paper. Preheat oven to 200°c / 392°F.

2. Roll out one half of the pastry on a floured surface to 0.5cm / 0.2” thickness. Use your cutter to cut out the shapes and transfer to the prepared sheet, at least 2cm / 0.8” apart.

3. Roll out the almond paste filling and use the same cutter as the pastry. Press the sides of the cut filling inward to make it smaller. Place on top of the pastry shapes in the baking sheet. Brush the edges of the pastry (around the filling) with milk.

4. Roll out the second half of the pastry and cut out the shapes. Transfer the pastry on top of the filling to make the surface. Press the edges to glue it down to the base that has been brushed with milk.

5. Brush the surface with a very light layer of milk. Bake for 18-20 minutes and take out before they start to get golden. Transfer to a cooling rack and let cool.

Decorating

1. Melt the white chocolate (or chocolate of preference) until smooth. Stir in 2 tbsp of flavourless oil (for shine and texture).

2. (Optional) Add the food colour gel to the divided chocolate. (You can use a drop of lilac to reduce the yellow tones from the white one.)

3. Place a baking sheet underneath the cooling rack. Pour the white chocolate over the figolli. You can reuse the white chocolate that drips into the baking sheet.

4. Let the chocolate dry completely (ideally do not refrigerate).

5. (Optional) Mix some purple food colouring powder with 1/2 a tsp of vodka to make the speckles. Use a brush and your fingers to speckle.

6. Enjoy!

Chocolate Fudge With Candy & Biscuits

This Chocolate Fudge with candy & biscuits is rich and indulgent. It's a fool-proof, no-bake, one-bowl, fouringredient recipe done in under 8 minutes.

Makes 24

Ingredients

For the chocolate fudge

400g chopped chocolate (half dark, half milk)

1 can condensed milk (397g)

50g butter, salted

1 tsp vanilla extract

Extras

180g chocolate candy of choice

50g digestive biscuits / graham crackers

Method

1. Prepare the biscuits by crushing them into medium-sized pieces.

2. Line a dish with parchment paper and very lightly spray with oil.

3. Melt the chocolate with the butter until smooth.

4. Pour in the condensed milk in stages and stir until smooth, then add the vanilla.

5. Mix in the chocolate candy and biscuits.

6. Transfer the mixture into the lined dish and let cool.

7. Chill in the refrigerator for around 30 minutes, cut into 24 squares and enjoy.

Lemon Meringue Almond Cupcakes

Lemon Meringue Almond Cupcakes are a delicious bomb of taste and texture. Fluffy almond cupcakes with a refreshing lemon curd surprise in the middle and a smooth torched Swiss meringue on top.

3. Transfer the cupcake tin to the oven in the middle rack. Place baking sheets on the top and bottom racks - this ensures an even bake and flat tops on the cupcakes (Optional).

4. Bake for around 20-22 minutes until a skewer inserted into the cupcake comes out clean. Let cool completely on a wire rack.

The lemon curd

1. In a small pot, stir the egg yolks with the whole eggs. Juice and zest the lemons. Mix the zest with the sugar. Stir everything together. Sift in the cornflour and whisk well. Transfer the pot to the stovetop on medium heat and whisk continuously until smooth.

2. Once it starts to thicken, take off the heat and add the cubed butter. Strain into a jar or bowl and cover with plastic wrap in direct contact with the curd. Refrigerate at least 30 minutes until completely cool.

The Swiss meringue

1. Prepare a bain maire with gently simmering water. In the bowl, add the egg whites and use a hand mixer to whisk until foamy. Take off the heat and add the sugar slowly while whisking continuously. Add the rest of the ingredients and whisk until stiff peaks form.

Assembly

1. Use an apple corer to make a hole 3/4 of the way in the centre of the cupcakes. Fill the holes with the lemon curd using a piping bag.

Ingredients

For the almond cupcakes

1 cup 00’ flour

1/2 cup ground almonds

2 tbsp corn flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar 1/3 cup oil

2 eggs, medium

2/3 cup milk

1 tsp white vinegar

1 tsp pure vanilla extract

1/2 tsp almond extract

For the lemon curd

2 medium lemons, juice and zest

3 medium egg yolks

2 medium whole eggs

4 tbsp cornflour

1 tsp vanilla extract

1/2 cup gran. sugar

1/2 cup butter, salted

For the swiss meringue

2 medium egg whites

1 tsp vanilla extract

1/2 cup caster sugar

1 tsp cream of tartar

Method

The almond cupcakes

1. Preheat oven to 170°c. Place cupcake liners in a 12-cupcake tin. Prepare all the ingredients.

2. Sift the dry ingredients into a large bowl. Make a well in the centre. Pour in the rest of the ingredients and use a whisk to combine. Fill the cupcake liners around 3/4 of the way.

2. Transfer the meringue into another piping bag ktted with a large star piping tip. Pipe a swirl starting from the inside, towards the outside and another layer on top pulling straight up for a pointy edge. Torch the meringue with a kitchen torch or gently broil in the top rack in the oven.

3. Enjoy!