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Maltese Figolli (Easter Almond Filled Biscuits)

A traditional Maltese Easter treat. A biscuit filled with an almond filling. It comes in a lot of different shapes & also sizes, it all depends on your liking. Shapes vary but most commonly are Easter themed.
5 from 1 vote
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Prep Time 1 hour 20 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Maltese
Servings 4 large biscuits
Calories 3387 kcal

Ingredients
  

Figolli Dough:

  • 800 g plain flour
  • 340 g sugar
  • 340 g margarine
  • 1 lemon peel grated
  • 4 medium eggs beaten
  • 2 tsp vanilla essence

Figolli Almond Filling:

  • 800 g almonds grated
  • 3 tsp almond essence
  • 4 medium egg whites beaten
  • 500 g sugar
  • Sprite (soft drink) in case the mixture is dry

Instructions
 

Figolli Dough:

  • In a large bowl, mix the flour & butter with your fingertips until the mixture is turned into fine crumb texture.
  • Add the sugar, lemon peel & vanilla essence to the flour mixture & mix well.
  • Add the eggs to the mixture as well & mix well until you form a dough.
  • Wrap the dough in plastic wrap & refrigerate for 1 day.

Figolli Almond Filling:

  • In a large bowl, mix the almonds & sugar together.
  • Add the almond essence to the mixture & mix well.
  • Add egg whites & mix well. The mixture should have a bit of a wet, soft, sticky texture.
  • *If the mixture is dry, add a bit of the Sprite & mix well.

Figolli Assemble:

  • Preheat oven at 175C.
  • Spread some flour on a flat surface & start rolling the dough out, not too thin & not too thick.
  • Using your preferred pastry cutter, cut the dough into shapes making sure you have one for the bottom & another one the same for the top.
  • Fill the bottom part with the almond mixture leaving a bit of the edges all round clear.
  • Damp a bit the edges with water & put the other dough cut on top, pressing a bit the edges together.
  • Place the Figolla in a baking sheet on top of a baking paper & cook in the oven for approximately 30-40 minutes.
  • When they're ready cooked, let cool completely.

Figolli Decorating:

  • You can now get creative! Decorate the Figolli to your liking.
  • In my case, this time I used a dark chocolate topping for half of them & a fudge topping for the others. For decorations I used a mixture of Easter themed sugar decorations, chocolate Easter eggs, colored piping, sprinkles & fondant.

Nutrition

Calories: 3387kcalCarbohydrates: 408gProtein: 73gFat: 173gSaturated Fat: 23gTrans Fat: 1gCholesterol: 164mgSodium: 922mgPotassium: 1779mgFiber: 30gSugar: 219gVitamin A: 3281IUVitamin C: 2mgCalcium: 615mgIron: 18mg
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