Maltese Figolli


Malta traditional celebrates Easter through a feast of events. It is well known for its love of ‘Figolli’. And it is very easy to make!

Figolli (Easter Figures)

Figolli (Makes 6)

For the pastry:
400g margarine
800g flour
200g sugar
3 egg yolks
half a tsp grated lemon rind
water to bind

For the filling:
400g sugar
400g ground almonds
1 dsp orange-flower water
3 egg whites

Sieve the flour into a large bowl and rub in the margarine.
Add sugar and lemon rind.
Mix in the yolks and enough water to make a stiff dough.
Allow to rest.

Prepare the filling by mixing the sugar and the almonds, adding the orange-flower water and foding the beaten egg-whites into this mixture.
Roll out pastry, and using metal shapes (or cut around cardboard shapes if not available) cut 2 similar shapes for each figolla.
Spread a 1 cm thick layer of the almond filling onto half of the pastry shapes leaing a bit of space around the edges, and cover each one with its corresponding half.
Press the edges together and bake in a moderate oven until golden, app. half an hour.
Allow to cool, cover and decorate with colourful icing or molten chocolate.

Photo and creator: Alicia Said
Intro: Ben Glover


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