Figolli - Traditional easter delights from Malta

The figolla is a traditional almond pastry and according to mythology, the figolla was presented as a gift to Astarte, the goddess of fertility.This recipe was kindly sent to me by my cousin Paula in Malta.

This is the first time she is giving out this recipe, and according to all that have tasted them they are pretty good.She would like to stress that She buys whole almonds, blanches them herself and breaks them up in very tiny pieces but not so much that they look like powder - more like crumbs

PASTRY

yields approx 4-5 depending on the size of your shapes

14 oz self raising flour+ 1 teaspoon baking powder,sifted

6 oz margarine,

rind of a large lemon,grated

4 tbs sugar,

2 eggs, beaten

and a little fresh milk to bind if necessary.

Make Pastry

Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

FILLING

20 oz ground almonds,

8oz icing sugar+12 oz sugar or 20 oz icing sugar,

1egg+1yolk,

juice of 1/2 lemon,

1 tbs brandy.

Mix all in one stage and allow to chill for at least 1 hour in the fridge.

MAKING THE FIGOLLI
Heat oven to 325F.

Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).

You need two cut-outs for each Figolla.

Spread the filling on one of the cut-outs.

Place the other cut-out on top and press the edges to seal.

Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour.

Let the Figolla cool down and then decorate with coloured icing.

You can also cover with chocolate.

Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!