Easter is quickly approaching and we all know, there’s no Easter without a good figolla. While most of us have our favourite shop from where to buy them, others prefer baking their own. We admire you!

So we thought about sharing this Figolli recipe with you just in case you’re one of the courageous one who loves home baking! They’re not that difficult to do, you just need ample time and will… and maybe a helping hand from the kids! Here it goes…

figolli-unravelmalta

INGREDIENTS (INGREDJENTI):

Sweet shortcrust pastry (Għall-għaġina):

  • 480g plain flour (480 gramma dqiq)
  • 300g margarine (300 gramma marġerina)
  • 120g sugar (120 gramma zokkor)
  • egg yolks (isfra tal-bajd)
  • grated rind of 1 lemon (qoxra maħkuka ta’ lumija)
  • vanilla essence (essenza tal-vanilla)

For the Filling (Għall-mili):

  • 300g pure ground almonds (300 gramma lewż pur)
  • 220g sugar (220 gramma zokkor)
  • 4 egg whites (4 abjad tal-bajd)
  • grated rind of 1 lemon (qoxra maħkuka ta’ lumija)
  • vanilla essence (essenza tal-vanilla)

METHOD:

  • Prepare the shortcrust pastry. 
  • Whilst the pastry is resting you can prepare the filling.
  • In a large mixing bowl put the ground almonds, sugar, eggs, grated rind of 1 lemon, essence and egg whites. Mix well together till you have a fairly dry paste.
  • Preheat the oven 1900C, Gas Mark 5.
  • Put pastry on a lightly floured board.  Cut a piece the size of 1 figolla and roll it out.  You should not roll out the pastry too thinly; otherwise it will easily break.
  • Choose the shape of the figolla and cut 2 pieces of the same shape.  Put 1 shape on a greased baking tin or else line it with baking paper.
  • Brush the sides with water or with beaten egg.  Spread with the almond paste.  Leave a free space all round for sealing.  Very carefully put the other piece of pastry on top.  Seal all round by pressing with your fingers.
  • Bake for 30 minutes or until the pastry is golden brown.
  • Leave the figolla to cool in the baking tray.  When cool decorate.

METODU:

  • Ibda billi tagħmel l-għaġina.
  • Sakemm l-għaġina qed tistrieħ, tista’ tibda tipprepara l-mili. 
  • Ġo skutella kbira, itfa’ l-lewż mitħun, iz-zokkor, il-bajd, il-qoxra maħkuka tal-lumija, l-essenza tal-vanilla u l-abjad tal-bajd. Ħawwad kollox sew flimkien sakemm ikollok taħlita pjuttost niexfa.
  • Saħħan il-forn għal 1900C, Gas Mark 5.
  • Issa poġġi l-għaġina fuq pjan ċatt ta’ ħidma bi ftit dqiq. Ifrex l-għaġina bilmod, u ara li ma tiftaħhiex irqiqa ħafna.
  • Agħżel il-forma tal-fiigolla li tixtieq u ibda fforma l-għaġina. Tinsiex taqta’ 2 forom l-istess! Poġġi l-forom li taqta’ fuq tilar imdellek jew miksi bil-karta forno. 
  • Idlek it-truf tal-fororm li qtajt bl-ilma jew b’bajda mħabbta.
  • Ferrex it-taħlita tal-lewż mitħun imma tinsiex tħalli spazju mad-dawra biex tkun tista’ tagħlaq il-figolla. Agħlaq it-trufijiet billi tagħfas b’subgħajk.
  • Aħmi għal madwar 30 minuta jew sakemm l-għaġina tieħu l-kulur.
  • Ħalli l-figolli jiksħu. Meta jiksħu neħħi minn fuq it-tilar.
  • Issa żejjen kif tixtieq int, jew biċ-ċikkulata maħlula jew bl-icing, u forsi xi bajda fin-nofs!