Kuwaiti-inspired Figolla Delight

Ingredients

In this Kuwaiti adaptation of the Maltese Figolla, we have replaced the traditional filling of marzipan with a mixture of almonds and dates. This change adds a Middle Eastern touch to the recipe, as dates are a staple ingredient in Kuwaiti cuisine. The use of dates not only enhances the sweetness of the Figolla but also adds a delightful chewiness to the filling. We alse have the original recipe for Figolla, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1 cup) ground almonds 125g (1 cup) ground almonds
• 125g (1 cup) powdered sugar 125g (1 cup) powdered sugar
• 125g (1/2 cup) unsalted butter, softened 125g (1/2 cup) unsalted butter, softened
• 1 egg 1 egg
• 1 tsp almond extract 1 tsp almond extract
• 200g (1 cup) pitted dates, finely chopped 200g (1 cup) pitted dates, finely chopped
• 50g (1/2 cup) chopped almonds 50g (1/2 cup) chopped almonds
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 14g, 5g
• Carbohydrates (total, sugars): 28g, 14g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, ground almonds, and powdered sugar.
2. 2.
   Add the softened butter, egg, and almond extract to the dry ingredients. Mix until a dough forms.
3. 3.
   Divide the dough into two equal portions and shape each portion into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
4. 4.
   In a separate bowl, combine the chopped dates, chopped almonds, and ground cinnamon. Mix well to evenly distribute the ingredients.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out one disc of dough on a lightly floured surface to a thickness of about 1/4 inch.
7. 7.
   Using a cookie cutter or a template, cut out desired shapes from the rolled-out dough.
8. 8.
   Place the cut-out shapes on the prepared baking sheet, leaving a small space between each.
9. 9.
   Spoon a small amount of the date and almond mixture onto the center of each shape.
10. 10.
    Roll out the second disc of dough and cut out shapes to match the ones on the baking sheet.
11. 11.
    Place the second set of shapes on top of the date and almond mixture, pressing gently to seal the edges.
12. 12.
    Bake in the preheated oven for 15-20 minutes, or until the Figolla turns golden brown.
13. 13.
    Remove from the oven and allow to cool completely on a wire rack.
14. 14.
    Once cooled, dust the Figolla with powdered sugar for an elegant finishing touch.

Treat your ingredients with care...

• Almonds — Make sure to use finely ground almonds for the dough to achieve a smooth texture.
• Dates — Ensure the dates are finely chopped to evenly distribute their sweetness throughout the filling.

Tips & Tricks

• For a richer flavor, toast the almonds before grinding them.
• Experiment with different shapes and sizes to add variety to your Figolla.
• If the dough becomes too soft to handle, refrigerate it for a few minutes to firm up.
• Dust the Figolla with powdered sugar just before serving to maintain its visual appeal.
• Serve the Figolla with a cup of traditional Kuwaiti tea for a complete culinary experience.

Serving advice

Serve the Figolla as a delightful dessert or as a sweet treat with a cup of tea or coffee. It can also be enjoyed as a snack throughout the day.

Presentation advice

Arrange the Figolla on a decorative platter, dusted with powdered sugar. Garnish with a sprig of mint or a sprinkle of ground cinnamon for an elegant touch.