Figolli are a traditional Maltese speciality prepared during lent, and associated with the Easter season. It is basically an almond cake which can be easily prepared in various shapes and sizes and to one’s preferred taste. They are a delicious treat and fun to prepare with all the family.  

Method:

First start out with the pastry. Sieve the flour into a large mixing bowl and rub the margarine until it has a sandy texture. Then, mix in the egg yolks, sugar and the zest to the flour. Slowly mix in water until you have a stiff dough. It is very important to leave the dough to rest for about an hour before preparing the Figolli shapes. 

Now for the almond filling, first start by mixing the sugar with the ground almonds, add the orange-flower water and slowly fold the beaten egg-whites to the mix. 

Next up… the shape. Rollout the pastry leaving the dough slightly thick and using shape cutters, cut 2 identical shapes for each figolla. Place one of the 2 pieces on a non-stick baking tray or if you prefer on a baking sheet, and spread the almond mixture evenly in the centre leaving a bit of space around the edges. Wet the edges with water and put the corresponding piece of pastry on top of it, pressing firmly the edges to seal the figolla and off to the oven. 

Bake the Figolli in a moderate temperature of approx. 180^oC for around 30 minutes until they’re golden and allow them to cool before decorating. When they cool down, decorate your Figolla to your liking with royal icing or melted chocolate and enjoy this tasty treat. 

At Petrolea you may find all that is needed for Figolli from shape cutters to baking trays but more importantly, during this month up to Easter Sunday we are offering 15% OFF on all bakeware. So come visit our showroom in Msida to benefit from amazing deals.

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