Few Easter sweets are as closely linked to Malta as the figolla. Recognisable for its colourful decoration, soft almond filling and playful shapes, the figolla remains one of the island's best-loved seasonal treats. Traditionally enjoyed around Easter, it is usually made by sandwiching a sweet pastry around an almond filling, then finishing it with icing, chocolate or a small chocolate egg on top. 

Although many families have their own version, the basic idea stays the same. A figolla is made from two layers of sweet pastry, usually flavoured with citrus, with a soft almond centre in between. Common shapes include rabbits, hearts, lambs, fish, eggs and butterflies, though modern versions can be made in almost any form

What You Need

For the pastry, the usual base is flour, butter, sugar, eggs and citrus zest, often with orange juice or vanilla added for extra flavour. The filling is typically made from ground almonds, icing sugar, egg whites and lemon zest, sometimes with almond essence or orange blossom water. Once baked and cooled, the figolla is finished with either royal icing or chocolate, then decorated with sprinkles or half a foil-wrapped chocolate egg. 

Because recipes vary from family to family, there is no single "correct" formula. Some versions use self-raising flour, others plain flour; some use butter while others use margarine; some finish with white icing, while others prefer a chocolate topping. What matters most is keeping the balance between a crumbly pastry and a rich almond filling

Step 1: Prepare the Pastry

Start by making a soft sweet dough. The dry ingredients are mixed with butter until the mixture resembles fine crumbs, then the eggs, sugar and citrus flavouring are added until everything comes together into a smooth dough. If needed, a small amount of water or orange juice can be added to help bind it. Once ready, the dough should be wrapped and left to rest in the fridge for a short time so it becomes easier to roll out. 

This resting stage is important because figolla dough can be delicate. Chilling it slightly helps it keep its shape and makes it easier to cut neatly, especially if you are using more detailed Easter moulds or cutters. 

Step 2: Make the Almond Filling

The filling is what gives the figolla its signature taste. Ground almonds are mixed with sugar and egg whites to create a thick paste, usually scented with lemon zest and sometimes almond essence. In some versions, the sugar is first dissolved in a little water before the almonds are added, while in others everything is mixed directly into a soft almond paste. 

The texture should be soft enough to spread or shape, but not so wet that it runs out while baking. This is the part that gives the figolla its rich, slightly chewy centre, which contrasts with the more crumbly pastry on the outside.

Step 3: Cut and Assemble the Figolla

Once the dough has rested, it should be rolled out and cut into two matching shapes. One piece is placed on the tray first, then covered with the almond filling, leaving a small border around the edge. The second pastry shape is placed on top and the edges are gently sealed so the filling stays enclosed while baking. 

This is where the figolla starts to take on its character. Traditional Easter shapes are still popular, but many people now make them in more playful designs too. However simple or decorative the final form is, the classic sandwich structure of pastry and almond filling is what makes it unmistakably a figolla. 

Step 4: Bake until Lightly Golden

The assembled figolli are baked until the pastry turns lightly golden. Baking times vary depending on the size and thickness, but the aim is to cook the pastry through without over-browning it. Once they come out of the oven, they should be left to cool properly before decoration, as they can still be quite fragile while warm. 

Many bakers prefer to let them cool completely, or even wait until the next day, before icing them. This helps the topping sit more neatly and reduces the chance of the figolla cracking during handling.

Step 5: Decorate the Figolla

Decoration is one of the most recognisable parts of making a figolla. Traditional versions are often covered with white royal icing and piped in bright colours, while others are finished with melted chocolate. Sprinkles, sugar beads and a small chocolate egg are often added on top, giving the figolla the colourful Easter look it is known for. 

This is also the stage where every household tends to make the sweet its own. Some prefer a more traditional look with colourful piped patterns, while others go for simpler chocolate-covered versions. Either way, the finished figolla should feel festive, generous and unmistakably Easter.

A Sweet Tradition Worth Keeping

Part of the charm of the figolla is that it is more than just a dessert. It is tied to family tradition, seasonal baking and the wider Maltese Easter experience. Historical references suggest that figolli have long been associated with Easter in Malta, and they remain one of the sweets most closely connected to the season today. 

For many people, making a figolla at home is as much about the process as the final result. Rolling out the pastry, shaping the dough, preparing the almond filling and decorating the finished sweet are all part of what makes it special. Whether kept classic or made in a more modern style, the figolla remains one of Malta's most loved Easter traditions.