Figolli (Maltese Almond-Filled Easter Cookies)
This is a traditional Maltese Easter treat. My family makes these every year, and often throughout the year because they are so tasty! For Easter, shapes include rabbits, birds, lambs, fish, etc. Usually the shapes are symbolic of spring, but are not limited to that. I've started making them in rectangles and decorate the top with a picture out of icing.
READY IN: 35mins
SERVES: 2
YIELD: 2 large shapes
UNITS: US
INGREDIENTS
NutritionDough
- 14ounces all-purpose flour
- 4 1⁄2ounces sugar
- 4 1⁄2ounces margarine
- 1teaspoon baking powder
- 2
- 1teaspoon vanilla
- 1
Filling
- 7ounces ground almonds
- 3 1⁄2ounces sugar
- 2ounces water
- 1⁄2teaspoon almond extract
Icing
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DIRECTIONS
- Combine the dry ingredients. Work in the margarine until the mixture is crumbly. Beat eggs with vanilla and pour into the mixture. Work the mixture until it forms a dough. Do not overwork. Wrap the dough and refrigerate for about an hour.
- Mix the filling ingredients when you are ready to use it.
- Roll out the dough to approximately 1/4" thickness. Cut the dough into the desired shape. Make two of the same shape, with one slightly larger. Place one piece on a floured baking sheet or greased glass dish if making a rectangle. Spread some of the filling on the dough, leaving a finger-width gap at the edges. Wet the edges and place the larger piece on top. Pat around the edges to ensure the pieces of dough form a seal.
- Bake at 350F for approximately 30-40 minutes depending on the size. Look for a golden bottom.
- Allow to cool completely. Make a thick icing of icing sugar and water. We add a touch of almond extract for added flavour. Another option is to melt chocolate. Cover the cookie with your choice of icing. Ice on a cooling rack with waxed paper underneath to catch drippings. Allow to harden. If you feel creative, you can decorate the shape with coloured icing, candy decorations, etc.
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