Figolli (Maltese Easter Biscuits)
Figolli (Maltese Easter Biscuits) is a traditional Maltese recipe for a classic biscuit (cookie) of a baked pastry bases sandwiched with almond paste and decorated with icing that are typically served at Easter time. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Maltese Easter Biscuits (Figolli).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+30 minutes chilling)
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesMalta Recipes
These are a type of Maltese gingerbread men that are cut into all kinds of shapes and which are most especially popular, in their decorated form, at Easter.
Ingredients:
For the Pastry:
350g caster sugar
800g plain flour, sifted
400g butter, diced
freshly-grated
zest of 1 lemon
4 egg yolks, beaten
cold water, to bind
For the Almond Paste:
600g caster (or icing) sugar
3 egg whites, lightly beaten
freshly-grated
zest of 1 lemon
a few drops of orange flower water
600g ground
almonds
For the Decoration:
glacé icing
Royal icing
small Easter eggs
Method:
Begin with the pastry. Combine the sugar and flour in a bowl then add the butter and rub into the flour mix with your fingertips until the mixture resembles fine crumbs. Stir in the lemon zest and the egg yolks and stir to combine. Now add just enough cold water to bring the mixture together as a dough. Form into a ball, cover with clingfilm (plastic wrap) and set aside in the refrigerator for at least 30 minutes, to chill.
In the meantime, prepare the almond paste. Combine the sugar, orange flower water and lemon zest in a bowl then add to the ground almonds. Stir to mix then add just enough of the egg whites to bring the mixture together as a paste.
When the pastry has chilled sufficiently, turn out onto a lightly-floured work surface and roll out to about 4mm thick. Cut out any shapes you like from the pastry (but make two of each shape, as they will be sandwiched together with the almond paste).
Transfer the first of each pair of shapes onto a greased an floured baking tray then spread the almond paste over the top, leaving a small margin all the way around the outside. Lay the second shape over the top then gently press the edges together to seal (it may help if you brush the edges of the pastry with water to help them stick).
Place in an oven pre-heated to 180°C and bake for about 20 minutes, or until pale golden and cooked through. Allow to cool completely on the baking tray before coating with glacé icing. Allow to harden then decorate with royal icing in different colours. Whilst the icing is still soft, press in a small Easter eggs in the centre or each biscuit. Allow the icing to harden before serving.
Find more Easter Recipes Here