Figolli

A Maltese pastry with an almond paste filling, traditionally baked during Holy Week and given as gifts to loved ones be eaten on Easter Sunday. My version of this confection is pretty simple. I've tested a number of recipes from Maltese cookbooks and finally came upon a successful process. What works best for me is a simple sugar cookie dough, rolled thin and filled with a store bought almond paste. 

My parents took every opportunity to teach us about our Maltese roots and we often enjoyed Maltese meals at our kitchen table. Growing up we always had figolli on Easter Sunday. I've enjoyed carrying on the tradition with my kids. These festive pastries are typically large and formed into shapes that relate to Caltholicism like crosses, fish and hearts. We like to use our Easter cookie cutters, which results in a more accesable size treat. My kids anxiously await these pastries each year. I only bake them at Easter but they would be delicious anytime of year. These days my children are capable of helping me with the baking which for me, is double the fun.

My parents with my Dad's uncle Carl. The first Cassar to immigrate to the U.S. from Malta.

Be sure to cut an equal amount of each shape, so that you'll have two layers of cookie to encase the almond paste.

After some practice you'll have a good sense of how much almond paste is the right amount to fill each cookie.

Don't forget to cool cookies completely before frosting.

Maltese bakeries often add easter candy like chocolate eggs to decorate figolli, but I prefer royal icing and sprinkles. Decorations can be as complex or as simple as you like. 

Here's my recipe:

Figoll

Make about 18 large cookies

Ingredients:

2 1/4c all purpose flour

pinch of salt

3/4c sugar 

12 tbl butter, room temperature

1 egg, room temperature

1/4 tsp almond extract (optional)
7oz  almond paste

pastry brush, water

Royal icing 
Sprinkles
Sanding sugar

Directions:

1. In a large bowl, whisk together flour and salt.

2. In the bowl of a standing mixer (or using a hand mixer in another large mixing bowl) beat butter, sugar, egg and almond extract until fluffy. I've found that to achieve a nice fluffy mix, it's best if your egg and butter are at room temperature.

3. With the mixer running at a low speed, add the flour, a bit at a time, to the butter mixture just until blended. Don't over mix or your cookies will be tough. You just want the dough to come together.

4. Gather the dough into a ball. Flatten into a disk and wrap in plastic. Refrigerate for at least 45 minutes. You can make this dough a day ahead.

5. Once chilled, divide the dough into two equal pieces. Roll 1/2 of the dough onto a lightly floured board and cut into desired shapes. I recommend rolling the dough fairly thin, as you'll sandwiching two layers together.

6. Preheat your oven to 350 degrees and line your cookie sheets with parchment paper.

7. Place the cut cookie dough on to the parchment about 2" apart. Pinch off pieces of almond paste that will fit on top of your cookie dough and flatten with your fingers. Place almond paste on top of each cookie and using your pastry brush, brush the border of the each cookie with a small amount of water.

8. Roll out the second half of the dough and cut the same shapes again. Place the second layer of cookies on top of their mates and gently press to seal.

9. Bake for about 10-12 minutes or until the cookies are lightly golden.

10. Gently transefer baked cookies to a cooling rack and cool completely.

11. Decorate as desired with royal icing and assorted candies or sprinkles. Once your icing is dry, cookies can be stored in an airtight container.

Enjoy!