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March - "Figolli - Easter Figures"

 Recipe Credit: In the Kitchen with Anne

Cuisine: Maltese

You will need to prepare the dough and filling in advance (needs about 2 hours in the fridge).


For the pastry

1kg plain flour

2 tsp baking powder

300g icing sugar

450g unsalted butter

Zest of 2 lemons and 2 oranges

Juice of 2 oranges

6 egg yolks

For the almond filling

800g pure ground almonds

640g icing sugar

Zest of 2 lemons

6 egg whites

1 tsp almond essence

For the icing glaze:

330 grams icing sugar sifted

½ lemon juice

1 egg white

Food colouring of different colours

Royal icing ingredients to decorate the covered biscuit:

300 grams sifted icing sugar

1 egg white

Piping bag


Start this recipe by preparing the pastry and the almond filling. To make the pastry, sift together the flour, baking powder and icing sugar in a large bowl. Add the butter and rub with your fingers till mixture resembles breadcrumbs. Add the lemon and orange zest, the fresh orange juice and egg yolks and mix together till you have a smooth soft pastry. Wrap up the pastry in cling film and chill in the fridge for 30 minutes.

Meanwhile, you can also prepare the almond filling. Place all the ingredients together in a large bowl and bind together with your hands to form a soft marzipan. Make sure the mixture is not sticky. Once the pasty has chilled, and you have prepared the almond filling you can start preparing the figolli. Roll out the pastry on a floured work surface, to a thickness of about 3/4cm. Using shaped figolli cutters, cut figolli shapes out of the pastry (you will need 2 pastry shapes for each figolla). Carefully place the figolli pastry shapes on baking trays covered with greaseproof paper. Next, you need to roll out the almond filling, the same as the pastry, cutting out one shape per figolla. Brush ½ of the pastry shapes lightly with water, and cover each piece with the almond filling. Brush the almond filling lightly with water and cover with the remaining pastry shapes. Each figolla will end up with a pastry top and bottom, with the layer of almond in the middle. Bake the figolli in the oven at 180`c, for 30-35 minutes, depending on their size. When the figolli are cooked, remove the baking trays from the oven and allow the figolli to cool down completely before removing them of the baking trays.


For the royal icing mix all ingredients together. This should be a smooth but stiff white paste.

For best results, decorate the figolli the following day, using chocolate, marzipan, icing and silver dredges.


When the figolli are decorated and the icing is set, wrap them up in cling film to keep them fresh. The figolli can be prepared up to 3 weeks in advance…..if you can wait that long to taste them !

almond flour.JPG


Here are some tips for ingredients to recreate that authentic flavor

More to come!!!