Figolla

Name: Figolla
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: European, Greek, Mediterranean
Ingredients: 350g caster sugar; 800g flour; 350g butter; grated rind of 1 lemon; 4 egg yolks, beaten; 600g caster sugar; 2 egg whites; grated rind of 1 lemon; a few drops of orange flower water (optional); 600g ground almonds; small easter eggs; royal icing

6 steps

Prep:1hCook:35min

This recipe was submitted for Cook the Commonwealth by Louise, who works for the Malta Tourist Office. She says, "Easter period is a very special time in the Maltese Calendar, being a Roman Catholic country there are many religious events taking place around Holy week which commences on the Friday preceding Good Friday. This all culminates on Easter Sunday with one of our traditions is gifting the Figolla which is an almond-filled pastry in the shape of a rabbit, lamb, fish or heart, covered in icing sugar."

Updated at: Thu, 17 Aug 2023 12:02:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

288

High

Nutrition per serving

Calories3262.9 kcal (163%)

Total Fat152.6 g (218%)

Carbs437.8 g (168%)

Sugars256.6 g (285%)

Protein57.1 g (114%)

Sodium53 mg (3%)

Fiber24.6 g (88%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Pastry

350gcaster sugar

800gflour

350gbutter

For the Almond Paste

3 dropsorange flower water

optional

600gground almonds

easter eggs

small

royal icing

Instructions

Step 1

Start by sieving the flour into a large bowl. Slowly rub in the butter until the mixture becomes like a firm paste. Add the sugar and lemon rind into the mix and keep on stirring, add the egg yolks and just enough water to keep it at the consistency of a stiff paste. Once the pastry is ready, allow to rest for 15 mins in the fridge before rolling out to cut the shapes for your figolli.

Step 2

Now to prepare the best bit! Thoroughly mix the ground almonds and sugar together and gradually add the egg whites whilst being sure to keep stirring.

Step 3

Next up, dust your worktop with flour and roll out the pastry. Using biscuit cutters, or your own cardboard design, cut out two identical shapes.

Step 4

Slather on the almond filling to a thickness of about 1cm and be sure to leave a space of 1cm around the edges.

Step 5

Once you have done this, add the corresponding half of the figolla, and push the edges together.

Step 6

Place them in the oven on a greased tray and bake for an hour at 175°C. Once cooked and cooled, you can add your own icing or fun designs to personalise your figolla.

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