Figolli Easter Pastries Recipes

FIGOLLI (EASTER PASTRIES)

Figolli (Easter Pastries) image

Figolli are large biscuits filled with almond paste. They are traditionally prepared for Easter and decorated with icing sugar, finished with a chocolate on top.

Provided by figolla

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Sieve the flour into a large bowl and rub in the margarine.
Add sugarAdd sugar and lemon rind.
Mix in the yolks and enough water to make stiff dough.
Allow to rest.
Prepare the filling by mixing the sugar and the almonds, adding the orange-blossom water and folding the beaten egg-whites into this mixture.
Roll out pastry, and cut 2 large identical shapes, (or cut round a cardboard shape of your choice) for each figolla.
Spread a 1 cm thick layer of the almond filling onto half of the pastry shapes leaving a bit of space around the edges, and cover each one with its corresponding half.
Press the edges together and bake for in a moderate oven until golden, approximately 30mins.
Allow to cool, cover and decorate any which way you like with icing, finish off with a chocolate egg.

FIGOLLI (MALTESE ALMOND-FILLED EASTER COOKIES)

Figolli (Maltese Almond-Filled Easter Cookies) image

This is a traditional Maltese Easter treat. My family makes these every year, and often throughout the year because they are so tasty! For Easter, shapes include rabbits, birds, lambs, fish, etc. Usually the shapes are symbolic of spring, but are not limited to that. I've started making them in rectangles and decorate the top with a picture out of icing.

Provided by Lisa Drew

Categories Dessert

Time 35m

Yield 2 large shapes, 2 serving(s)

Number Of Ingredients 12

Ingredients

14 ounces all-purpose flour
4 1/2 ounces sugar
4 1/2 ounces margarine
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
1 pinch lemon zest or 1 pinch orange zest
7 ounces ground almonds
3 1/2 ounces sugar
2 ounces water
1/2 teaspoon almond extract
icing sugar or chocolate

Steps:

Combine the dry ingredients. Work in the margarine until the mixture is crumbly. Beat eggs with vanilla and pour into the mixture. Work the mixture until it forms a dough. Do not overwork. Wrap the dough and refrigerate for about an hour.
Mix the filling ingredients when you are ready to use it.
Roll out the dough to approximately 1/4" thickness. Cut the dough into the desired shape. Make two of the same shape, with one slightly larger. Place one piece on a floured baking sheet or greased glass dish if making a rectangle. Spread some of the filling on the dough, leaving a finger-width gap at the edges. Wet the edges and place the larger piece on top. Pat around the edges to ensure the pieces of dough form a seal.
Bake at 350F for approximately 30-40 minutes depending on the size. Look for a golden bottom.
Allow to cool completely. Make a thick icing of icing sugar and water. We add a touch of almond extract for added flavour. Another option is to melt chocolate. Cover the cookie with your choice of icing. Ice on a cooling rack with waxed paper underneath to catch drippings. Allow to harden. If you feel creative, you can decorate the shape with coloured icing, candy decorations, etc.

Nutrition Facts : Calories 2282.3, Fat 107.5, SaturatedFat 16.3, Cholesterol 186, Sodium 861.3, Carbohydrate 289.6, Fiber 17.6, Sugar 118.2, Protein 48.7

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