Maltese Easter Figolli

Figolli are traditional Maltese Easter sweets: two crunchy biscuits filled with a delicious almond paste flavored with lemons and coated with chocolate!

This is my version of this amazing sweet.

I hope you will like them too!

  • DifficultyMedium
  • Preparation time4 Hours
  • Cooking time20 Minutes
  • Serving14 small-sized figolli
  • CuisineEuropean


For the biscuits

  • 350 gwhite flour type 0 (I used white spelt flour)
  • 125 gcornstarch (or corn starch)
  • 180 gbutter (or 150ml cold-pressed sunflower oil)
  • 170 gbrown icing sugar
  • 2eggs
  • 1lemon zest
  • 1 pinchsalt
  • 1 teaspoonbaking soda

For the filling

  • 200 gground almonds
  • 100 gicing sugar
  • 80 gegg whites (equivalent to about 2 egg whites)
  • juice of half a lemon

For the coating

  • 500 gdark chocolate
  • q.s.sugar paste


For the pastry

  1. – sift the white flour and the rice flour into a large bowl;

    – add the the sugar, the lemon zest, the baking soda and the pinch of salt and mix well with your hands;

    – add the eggs and the oil and mix well;

    – knead well till you get a smooth ball;

    –  wrap the dough in some cling film and keep refrigerated for at least 1 hour    

For the almond paste filling

  1. – put the almond ground into a bowl together with the sugar, egg whites and lemon juice;

    – mix well till all ingredients amalgamate together;  

To assemble the Figolli

  1. – split the dough into 2;

    – roll down each of the 2 part of the pastry into a shape of a disc with half a centimeter thickness;

    – spread the almond paste on top of one of the disc, then put the other disc onto it;

    – use Easter cookies cutters with a 10cm diameter to shape your biscuits;

    – bake at 175 degrees for about 15/20 minutes;

    – the figolli must cook but remain light, not too golden

    bain marie the dark chocolate, then pour it onto the baked figolli to coat them completely;

    – decorate with sugar paste small shapes


5.0 / 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question