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!
Ingredients
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
Preparation
For the pastry
– 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
– 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
– 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