Figolla - Traditional Maltese Easter Almond Pastry

Ingredients

• For the pastry: For the pastry:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) unsalted butter, cold and cubed 250g (1 cup) unsalted butter, cold and cubed
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 2 large eggs 2 large eggs
• Zest of 1 lemon Zest of 1 lemon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the almond filling: For the almond filling:
• 300g (2 1/2 cups) ground almonds 300g (2 1/2 cups) ground almonds
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 2 large egg whites 2 large egg whites
• Zest of 1 lemon Zest of 1 lemon
• 1 teaspoon almond extract 1 teaspoon almond extract
• For decoration: For decoration:
• Icing sugar Icing sugar
• Food coloring (optional) Food coloring (optional)
• Colored sprinkles (optional) Colored sprinkles (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 38g (Sugars: 20g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, and granulated sugar. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
2. 2.
   Add the eggs, lemon zest, vanilla extract, and a pinch of salt to the bowl. Mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water at a time until it reaches the right consistency.
3. 3.
   Divide the dough into two equal portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
4. 4.
   In another bowl, prepare the almond filling by combining the ground almonds, granulated sugar, egg whites, lemon zest, and almond extract. Mix until well combined and set aside.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Take one disc of the chilled dough and roll it out on a lightly floured surface to a thickness of about 1/4 inch.
7. 7.
   Using a Figolla-shaped cookie cutter or a template, cut out the desired shapes from the rolled-out dough. Place the cut-out shapes onto the prepared baking sheet.
8. 8.
   Spoon a generous amount of the almond filling onto each cut-out shape, leaving a small border around the edges.
9. 9.
   Roll out the second disc of dough and cut out shapes to match the ones with the almond filling. Place the second set of shapes on top of the almond filling, pressing the edges gently to seal.
10. 10.
    Bake the Figolla in the preheated oven for 15-20 minutes, or until golden brown.
11. 11.
    Allow the Figolla to cool completely before decorating.
12. 12.
    Prepare the icing by mixing icing sugar with a small amount of water until it reaches a thick but pourable consistency. Add food coloring if desired.
13. 13.
    Decorate the Figolla with the icing, using a piping bag or a small spoon. Add colored sprinkles for an extra festive touch.
14. 14.
    Allow the icing to set before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Lemon zest — Use a fine grater or a zester to obtain the zest from the lemon. Avoid grating the white pith, as it can add bitterness to the pastry.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is cold and work it into the flour until the mixture resembles breadcrumbs.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm up.
• Experiment with different shapes and designs for a personalized touch.
• For a richer flavor, toast the ground almonds before using them in the filling.
• If you prefer a sweeter Figolla, you can add a tablespoon of honey to the almond filling.

Serving advice

Serve the Figolla as a sweet treat during Easter celebrations or as a delightful dessert for any occasion. It pairs well with a cup of tea or coffee.

Presentation advice

Arrange the Figolla on a decorative platter or wrap them individually in colorful foil or parchment paper for gifting. Dust them with a sprinkle of icing sugar for an elegant finishing touch.