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Recipe of the Month


CREDIT Author:  Marlene Zammit



25 mins


25 mins


A beautiful Easter tradition. You will need large cutters (approx 25 cm x 15 cm) which you can purchase at good baking shops. These are usually shaped as fish, birds, rabbits or sheep. You will need to prepare the dough and filling in advance (needs about 2 hours in the fridge). Makes approximately 3-4 large figolli


  • For the biscuits:

  • Large shape cutters in traditional easter shapes such as fish, rabbits and ducks

  • 400 grams flour plus 100 grams extra.

  • 200 grams softened butter

  • 150 grams castor sugar

  • Zest of 1 lemon

  • Zest and juice of 1 orange

  • 2 egg yolks

  • For the almond filling:

  • 300 grams caster sugar

  • 450 grams almond meal (fine ground almonds)

  • 2 egg whites

  • Zest of 2 lemons

  • Zest of 2 oranges

  • ½ teaspoon ground cinnamon (optional)

  • 1 tablespoon Orange blossom water (optional)

  • For the icing glaze:

  • 330 grams icing sugar sifted

  • ½ lemon juice

  • 1 egg white

  • Food coloring of different colors

  • Royal icing ingredients to decorate the covered biscuit:

  • 300 grams sifted icing sugar

  • 1 egg white

  • Piping bag

  • Chocolate eggs and small silver balls to decorate (optional)


  1. Mix the 400 grams flour and softened butter with your fingers so as to resemble bread crumbs.

  2. Add in the sugar, lemon zest, orange zest and mix.

  3. Add in the yolks and orange juice and mix well. If the dough is too wet (will depend on how much orange juice you have from your orange) add the remaining 100 grams flour.

  4. Knead for about 5 minutes.

  5. Cover in cling film and place in the fridge for 2 hours.

  6. Now prepare the filling by mixing all the filling ingredients together. Place this into the fridge also for two hours.

  7. Remove the pastry and filling from the fridge.

  8. Preheat oven to 180 C/350 F.

  9. Divide the pastry into four portions.

  10. Take one of the portions and divide into two. Roll out two pieces of pastry with a rolling pin and using a cutter make two equal shapes.

  11. On one of the shapes fill with a portion of the filling making sure to leave room around the edges (divide the filling into 4 portions).

  12. Brush the edges with water and place the remaining shape over the filled shape.

  13. Place on a baking tray lined with baking paper.

  14. Any excess pastry add to your other dough.

  15. Continue to do this until all 4 figolli have been made.

  16. Once your five filled figolli have been completed place in the oven for about 20 to 25 minutes.

  17. Remove from the oven. They should be light brown in color and still a bit soft.

  18. All to cool completely before handling as they will still be slightly soft.

  19. Prepare the icing glace by mixing the icing glaze ingredients together.

  20. Use food coloring to color some of the mixture in different colors.

  21. Cover each of your biscuits in different colors. 

  22. Optional- place a chocolate egg in the center of your figolla.

  23. Now prepare the royal icing by mixing all ingredients together. This should be a smooth but stiff white paste.

  24. Fill a piping bag with a small serrated nozzle and decorate the edges of the covered biscuits as you wish..

  25. Leave to set. 

figolla open.jpg