How to bake a figolla (a maltese traditional easter sweet)

Bake a Figolla (A Maltese Traditional Easter Sweet)

83
STEPS
INGREDIENTS

For the pastry, Mix the flour and margarine together in a food processor.

For the pastry, Mix the flour and margarine together in a food processor.

In a bowl, beat the eggs, sugar and orange peel. Mix with flour and margarine.

In a bowl, beat the eggs, sugar and orange peel. Mix with flour and margarine.

The pastry is ready. Leave to set for 15 minutes.

The pastry is ready. Leave to set for 15 minutes.

Prepare the ingredients for the filing.

Prepare the ingredients for the filing.

Put the water in a saucepan and add the sugar. Remove from heat when it reaches boiling point.

Put the water in a saucepan and add the sugar. Remove from heat when it reaches boiling point.

Add the crushed almonds and stir.

Add the crushed almonds and stir.

Roll out the pastry using a rolling pin.

Roll out the pastry using a rolling pin.

Using a cutter, cut out two shapes.

Using a cutter, cut out two shapes.

Spread the almond paste.

Spread the almond paste.

You may want to put some water or egg around the edge. Put the pastry on top.

You may want to put some water or egg around the edge. Put the pastry on top.

Press gently.

Press gently.

Put on a baking tray and put in the oven. Bake for 20 to 25 minutes at 200 degrees celsius.

Put on a baking tray and put in the oven. Bake for 20 to 25 minutes at 200 degrees celsius.

When ready, let it cool and cover with chocolate. Decorate the figolla.

When ready, let it cool and cover with chocolate. Decorate the figolla.

  • For the pastry
  • 200.0g self-rising flour
  • 50.0g margarine
  • 50.0g sugar
  • 1.0 egg
  • peel of half an orange
  • 1.0Tbsp water if needed
  • For the almond paste
  • 100.0g crushed almonds
  • 50.0g sugar
  • 60.0ml water
  • To decorate
  • 75.0g chocolate
  • Hundreds and thousnds
  • Chocolate Easter bunny or egg
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