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Maltese Figolli


For the Pastry

800g plain flour

400g margarine

200g sugar

3 medium egg yolks

1/2 a teaspoon grated or finely chopped lemon rind


For the filling

400g sugar

400g ground almond

1 dessertspoon of almond essence

3 medium egg whites beaten



Sieve the flour into a good size bowl. Cut the margarine into small cubes, mix into the flour with your fingertips until the mixture turns into fine breadcrumbs. Add the sugar, the lemon rind and mix in. Now add the egg yolks and some water just enough to make a nice dough. Put the pastry in the fridge for 5 to 10 minutes.


Now we can start to make the filling.

Mix together the sugar and the ground almond. Add the almond essence then fold in the egg whites.

Making Figolli

When rolling out the pastry make sure you use plenty of flour so it doesn't stick to your work surface. Cut two similar shapes for each figolla. You can use the metal shapes or you can design your own shapes using shapes cut from cereal boxes. Put the filling onto the pastry about 1cm thick, leaving about 1cm around the edges. brush the edges with milk and cover each figolla with it's similar shape. Press the edges together. Brush slightly the top with milk. Bake in a hot oven for 25 minutes or until cooked. When they have cooled down, decorate them with icing or covering chocolate. Put an small Easter egg on each one. Make sure that when they have properly set, you lock them away until Easter.

Ideas for Shapes

Bunny Rabbits - Love Hearts - Cars - Fish

Just use your imagination, have fun and enjoy them!

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