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Happy Easter!
This year, Easter Sunday will be celebrated on 17th April. Every other year, it is marked as the first Sunday after the first full moon after 21st March. The Christian feast celebrates the resurrection of Jesus Christ, and it is the most important day in the Liturgical year. Nowadays, the feast has also become traditional in non-religious contexts, marking the arrival of Spring with activities being held for children and all the family.
Recipe: Traditional Maltese Figolli
Time: 2 hours
Level: Easy
Servings: 7 large figolli
Ingredients
For Pastry:
- 1kg plain flour
- 250g unsalted butter
- 250g margarine
- 350g caster sugar
- 2 tsp vanilla extract
- 1 tsp almond essence
- 1 tsp baking powder
- 1/2 tsp salt
- 1-2 tbsp lemon zest
- 2-3 tbsp water (if necessary)
For Filling:
- 500g ground almonds
- 300g powdered sugar
- 1 tsp lemon zest
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp almond essence
- 2 tbsp lemon juice
A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.
Method:
1. For the pastry, beat the butter, margarine, and sugar together until creamy. Add the lemon zest, vanilla, and almond essence.
2. In a separate bowl, sift the flour, baking powder and salt. Gradually add to the butter mixture. Add the water, one tablespoon at a time and beat until it starts to combine. Continue to form the dough by hand. Leave it to rest for 10 minutes.
3. Meanwhile, sift the powdered sugar and stir in the ground almonds. Add the lemon zest, lemon juice, vanilla and almond essence and mix well.
4. Beat the egg whites until you get soft peaks. Fold into the almond mixture until all ingredients are well combined and look like dough.
5. Dust the work surface with flour and roll out the pastry. Use the shape cutter to cut out the pastry. For each figolla, you will need 2 identical shapes, one for the bottom and one for the cover.
6. Dust the work surface with powdered sugar and roll out the filling about a centimetre thick. Using the shape cutter, cut out the filling and trim a centimetre all around the shape.
7. Place the bottom pastry on a baking sheet. Now put the filling on half of the pastry shapes. Wet the centimetre margin with some water and use the other half of pastry shapes to cover the filling. Seal the edges properly.
8. Bake in a preheated oven of 175 degrees Celsius for 25-30 minutes until golden. Allow them to cool properly before decorating.
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