Figolli

Introduction

History

Figolli have been a part of Maltese Easter celebrations for centuries. The tradition of making these sweet pastries dates back to the time when the Knights of St. John ruled Malta. The shape of the figolli represents various Easter symbols, such as the lamb symbolizing Jesus Christ and the rabbit symbolizing fertility and new life. Figolli are traditionally made by families in Malta during the Easter season and are often enjoyed during Easter Sunday celebrations.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to chill the pastry dough before rolling it out to make it easier to work with.

- Use a pastry brush to wet the edges of the pastry shapes before pressing them together to help them stick together.

- Decorate the figolli with icing and Easter eggs while the icing is still soft to ensure they stick properly.

- Allow the figolli to cool completely before decorating to prevent the icing from melting.

Serving Suggestions

Serve figolli with a cup of coffee or tea for a delightful Easter treat.

Cooking Techniques

Chill the pastry dough before rolling it out to make it easier to work with.

- Use a sharp knife or cookie cutter to cut out the pastry shapes.

- Press the edges of the pastry shapes together firmly to seal them properly.

Ingredient Substitutions

You can use almond meal instead of ground almonds in the almond paste.

- Substitute orange zest for the orange flower water in the almond paste.

Make Ahead Tips

You can make the pastry dough and almond paste ahead of time and store them in the refrigerator until ready to assemble and bake the figolli.

Presentation Ideas

Arrange the figolli on a decorative platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve figolli with a glass of sweet dessert wine or a cup of hot chocolate for a delicious pairing.

Storage and Reheating Instructions

Store leftover figolli in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 180°C / 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of figolli contains approximately 350 calories.

Carbohydrates

Each serving of figolli contains approximately 40g of carbohydrates.

Fats

Each serving of figolli contains approximately 20g of fats.

Proteins

Each serving of figolli contains approximately 8g of proteins.

Vitamins and minerals

Figolli are a good source of vitamin E, magnesium, and calcium.

Alergens

Figolli contain nuts (almonds) and eggs.

Summary

Figolli are a delicious Easter treat that are high in carbohydrates and fats, but also contain proteins and essential vitamins and minerals. They are a sweet indulgence that is best enjoyed in moderation.

Summary

Figolli are traditional Maltese Easter treats that are made with a sweet pastry dough filled with almond paste and decorated with icing and small Easter eggs. These delicious pastries are a popular dessert during the Easter season in Malta and are enjoyed by families and friends. With a rich history and a delightful taste, figolli are a must-try for anyone looking to experience the flavors of Maltese cuisine during Easter.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Figolli. It was many years ago, when I was just a young girl, eager to learn more about cooking and baking. My grandmother, who was a wonderful cook herself, had acquired this recipe from a friend who had learned it from her own grandmother. The tradition of making Figolli had been passed down through generations, and I was thrilled to be able to continue the legacy.

I remember my grandmother sitting me down at the kitchen table, a worn and stained recipe card in her hand. She explained to me the history of Figolli, a traditional Maltese pastry that is commonly made during Easter time. She told me how the pastry is shaped like a large cookie, filled with a sweet almond paste, and decorated with colorful icing and sprinkles. It sounded delicious, and I couldn't wait to try my hand at making it.

As my grandmother went through the recipe with me, I listened intently, taking in every detail. She showed me how to make the almond paste from scratch, using ground almonds, sugar, and a hint of lemon zest. She taught me how to roll out the dough, shape it into the traditional Figolli form, and bake it to golden perfection. And finally, she demonstrated how to decorate the pastries with vibrant icing and festive sprinkles.

I watched and learned, absorbing every step like a sponge. My grandmother's hands moved with confidence and grace, her years of experience shining through in every movement. She had a way of making even the most complicated recipes seem simple, and I knew that with her guidance, I could master the art of making Figolli.

After hours of preparation and baking, the Figolli were finally ready. The kitchen was filled with the warm, comforting aroma of almonds and sugar, and my mouth watered in anticipation. My grandmother placed a plate of freshly baked Figolli in front of me, a proud smile on her face.

I took a bite of the pastry, savoring the sweet almond filling and the buttery, flaky dough. It was a taste of tradition, a taste of my heritage, and I felt a sense of pride knowing that I had successfully made these delicious pastries with my own two hands.

From that moment on, Figolli became a staple in our household during the Easter season. I would spend hours in the kitchen, rolling out dough, shaping pastries, and decorating them with intricate designs. Each year, I would add my own personal touch to the recipe, experimenting with different flavors and decorations.

Over the years, I have made Figolli for countless family gatherings, sharing the tradition with my loved ones and passing on the recipe to future generations. Each time I bake these pastries, I am reminded of my grandmother's patience and guidance, and the joy that comes from creating something delicious with love and care.

As I sit here now, surrounded by the familiar scents and sounds of the kitchen, I can't help but feel grateful for the gift of cooking that has been passed down to me. The recipe for Figolli may have come from a friend of a friend, but the memories and traditions associated with it are uniquely my own. And as I continue to bake these pastries year after year, I know that I am honoring the legacy of my grandmother and keeping alive a piece of my heritage.

Categories

| Almond Meal Recipes | Cookie Recipes | Egg White Recipes | Egg Yolk Recipes | Maltese Desserts | Maltese Recipes | Orange Flower Water Recipes |

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