We can all agree that Easter is synonymous with Maltese figolli. The crumbly crust...the almond filling… what's not to like? Although no family gatherings, picnics or lunches will be taking place this year, we can always rely on figolli to make our Easter a sweet day, despite the current global crisis. Since you'll be spending more time at home, this is your chance to make your own homemade figolla this year. No excuses this time!

We've gone through some local food blogs and picked four figolla recipes for you to choose from. Get started!

1. The Healthy Malteser: Healthy Vegan Figolli

We would never have imagined the words 'healthy' and 'figolli' could be used in the same sentence; that is until The Healthy Malteser decided to try her hand at a healthier version of this traditional Maltese sweet!

Ingredients:

For Pastry

• 325g Wholemeal Flour (or gluten free)
• 250g Ground Gluten Free Oats
• 100g Dates
• 2 tsps Baking Powder
• 100g Soya Yoghurt
• 100g Apple sauce
• 120g Olive Oil
• 100g Sweetener of choice 
• 1tsp Vanilla Extract
• 20g Agave Syrup (can sub for honey)

For Filling

• Zest of 1 Lemon 
• 500g Pure Ground Almonds
• 80g Sweetener of choice 
• 100g Dates
• 100g Dried Fruit of choice (I used Apricots)
• 20g Linseeds (optional)
• 2 tsps Bitter Almond Extract
• 20g Agave Syrup (can sub for honey)

For Topping

• 150g Stevia Sweetened Dark Chocolate

Instructions:

 

Prepare the pastry

• Grind dates and oats together, set aside. 
• In a large bowl, mix the yoghurt, olive oil, apple sauce, vanilla, agave, baking powder and sweetener together. 
• Mix in the oats and dates and stir. 
• Add flour and keep stirring to form a dough ball.
• Cover with plastic and place in the freezer for 15 minutes while you prepare your filling.

Prepare the filling 

• In your mixer bowl add in lemon zest, dates, fruits, sweetener, almond extract and almonds, linseeds and agave. Process until all ingredients are very well blended. 
• Slowly add in water and keep processing until the mixture forms a mushy paste.

Assemble your figolla

• Pre-heat oven to 180⁰C and prepare a baking tray lined with parchment paper. 
• Using a rolling pin, roll out the pastry on a lightly floured surface to a thickness of approximately ¾ cm. 
• Cut out shapes for your figolli and add marzipan to the inside of the shape, leaving approximately 1cm from the side. 
• Brush the perimeter of the shape with water and cover with the matching pastry shape.
• Bake in the pre-heated oven for 20 minutes or until golden brown. Let cool. 
• Melt the dark chocolate in your microwave and coat your figolli (you can add a teaspoon of coconut oil to your chocolate to make it thinner and easier to coat).
• Decorate to your liking. Enjoy your healthy treat!

Want to explore more recipes from The Healthy Malteser? Follow her on Facebook and Instagram.

2. The Sweet Balance: Traditional Maltese Mini Figolli

Do you always feel guilty while gobbling massive chunks of figolli at one go? These mini figolli could be your guilt-free solution!

Ingredients:

For Pastry

• 500g plain flour
• 227g cold butter, grated
• 150g caster sugar
• Zest of 1 large lemon
• 2 tsps pure vanilla extract
• 2 medium egg yolks
• 60ml water

For Filling

• 250g pure ground almonds
• 250g caster sugar
• 2 medium egg whites
• 1 tsp almond extract (optional)

Other Ingredients:

• 2 tbsps milk of choice, to brush the pastry
• 400g white chocolate, chopped
• 2 tbsps flavourless oil
• Food colouring gels for the white chocolate
• Food colouring powders for the speckles (optional)
• 1/2 tsp vodka to mix with the powders (optional)

Instructions:

Prepare the Pastry And Filling

• In a large bowl, combine the flour with the grated butter using your hands or a pastry blender. Add the rest of the ingredients and mix well until smooth.
• Transfer the pastry to a flat surface and divide in half. Wrap each half in cling film and refrigerate for at least 1 hour. One half will be the base and the other half the surface.
• To make the filling, whisk the ground almonds with the sugar. Pour in the egg whites and almond extract (optional) to form a sturdy paste. Wrap in cling film and refrigerate along with the pastry.

Assemble the figolla

• Prepare a baking sheet with a double layer of parchment paper. Preheat the oven to 200°c / 392°F.
• Roll out one half of the pastry on a floured surface to 0.5cm / 0.2" thickness. Use your cutter to cut out the shapes and transfer to the prepared sheet, at least 2cm / 0.8" apart.
• Roll out the almond paste filling and use the same cutter as the pastry. Press the sides of the cut filling inward to make it smaller. Place on top of the pastry shapes in the baking sheet. Brush the edges of the pastry (around the filling) with milk.
• Roll out the second half of the pastry and cut out the shapes. Transfer the pastry on top of the filling to make the surface. Press the edges to glue it down to the base that has been brushed with milk.
• Brush the surface with a very light layer of milk. Bake for 18-20 minutes and take out before they start to get golden. Transfer to a cooling rack and let cool.

Decorate the figolla

• Melt the white chocolate (or chocolate of preference) until smooth. Stir in 2 tbsps of flavourless oil (for shine and texture).
• (Optional) Add the food colour gel to the divided chocolate. (You can use a drop of lilac to reduce the yellow tones from the white one.)
• Place a baking sheet underneath the cooling rack. Pour the white chocolate over the figolli. You can reuse the white chocolate that drips into the baking sheet.
• Let the chocolate dry completely (ideally do not refrigerate).
• (Optional) Mix some purple food colouring powder with 1/2 a tsp of vodka to make the speckles. Use a brush and your fingers to speckle.
• Enjoy!

Notes

• Store in a cool dry place wrapped in cling film for up to a month.
• My cutter size is 8cm by 6cm / 3.25" by 2.5". If you are using a bigger cutter, simply bake for a few more minutes. Keep an eye on them and take them out of the oven before they start to get golden.

Intrigued? Follow more recipes on The Sweet Balance's Facebook page and Instagram account.

3. Ch-eat: Figolli Bites

Bite-size figolli? Yes please! Ch-eat have re-imagined figolli on a smaller scale, so if it's just you and your partner this year, give these a go!

Ingredients:

For Pastry

• 3 Eggs
• 400g Sugar
• 1kg Plain Flour
• 15g Baking Powder
• 375g Margarine (Stork)
• 125g Lard
• 1 Lemon Zest

For Filling

• 3 Eggs
• 380g Sugar
• 1/4tsp Almond Essence
• 1 Orange Zest
• 500g Ground Almonds
• Juice of 1/2 Orange
• Chocolate, Icing Sugar and 100&1000s for decoration

Instructions:

 

Prepare the Pastry

• Start with the dough. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Set aside.
• In a food processor or a large bowl combine the flour, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
• Slowly add the sugar/egg mixture and the lemon zest until you get a firm slightly sticky dough.
• Add some flour and shape into a ball. Refrigerate for about 30 minutes.
• In the meantime prepare the almond filling.

Prepare the Filling

• In a small bowl whisk the eggs and sugar together.
• Then add the almond essence, orange zest and half of the ground almonds. Mix well.
• Add the remaining almonds and slowly add the orange juice. Be careful how much you add, you don't need a runny filling! I used half an orange.

Assemble the figolla

• Cut the dough into 4 parts and gently roll out one part on a floured surface about 1/2 cm thickness.
• Cut figolli using a cookie cutter or a shape of your choice.
• Put a spoonful of mixture on each piece and gently cover. Be careful not to break the dough.
• Transfer to a baking sheet lined with silicone or baking paper and bake in a preheated 180°c oven for 20-25 minutes. Keep an eye, they need to get lightly golden. If they become too dark they will be harder!
• Transfer to a cooling rack and after they cool down decorate them as desired with melted chocolate, icing sugar, and 100s&1000s.

Follow Ch-EAT's Facebook Page and Instagram account to ensure you don't miss future recipes.

4. No_gluten_no_problem: Gluten-free Figolli

Being gluten intolerant doesn't mean you need to kiss goodbye to ever tasting a figolla ever again. This Instagram account is here to satisfy your sweet tooth!

Ingredients:

For Pastry

• 500g flour
• 150g sugar
• 1 tsp baking powder
• 225g butter
• 3 egg yolks
• Orange zest
• Lemon zest
• 1 Orange juice

For Filling

• 400gr pure almonds
• 320gr sugar
• Vanilla essence
• 3 egg whites

Instructions:

Want to follow more gluten-free recipes? Here's the No Gluten No Problem Facebook page.

What are you waiting for? Pick and choose one recipe… or more and get baking today! Visit one of the local supermarkets or discount stores on Yellow for all your figolla ingredients.