I admit I had never heard of a “Figolli” before Nanette of Gourmet Worrier invited me to participate in her “World Figolli Day” event. It turns out that they are a quite yummy traditional Easter treat from Malta.
Sort of a cross between a cookie and a hand pie, they are made from a citrus zest flecked, egg yolk enriched, buttery short dough that sandwiches a delicious almond filling made fragrant with orange blossom water. You mix up the dough and chill it briefly, then roll it out very thinly, cut into shapes, spread the filling, then top with another cut out of the same shape. You bake them, cool them and then decorate them to your heart’s content.
I made lambs, sunflowers, eggs, butterflies and chicks using chocolate, butter-cream, white chocolate ganache and sanding sugar to decorate.
Lots of springtime fun here! You can find the full recipe at Nanette’s post here. I did add a splash of vanilla and almond extract to the filling- just to put them over the top. 😉