Figolli and Royal Icing

Sharing is caring!

When Nanette of Gourmet Worrier invited me to participate in World Figolli Day, I said, YES!  I thought it would be fun to try to find my inner Maltese while baking a lovely Easter treat Figolli and Royal Icing.

If you are not familiar with either, let me fill you in.  Nanette is of Maltese descent and lives in Melbourne.  She writes the wildly popular food site Gourmet Worrier when she is not being a mum to her darling children, and a wife to Huxley.  Nanette and I kindled a friendship, a couple of years ago when our food sites happened to collide.  We instantly hit it off, and have since enjoyed each other’s company virtually, and look forward to sharing a glass of wine, very soon.  Her site is filled with wonderful recipes that share her love of her Maltese heritage with her readers.

Figolli is the most important Maltese Easter dessert.  They have the texture of a shortbread cookie and are cut into shapes representing fertility.  Before baking to a golden brown, a homemade almond paste is sandwiched between two of the cutout shapes.  Traditionally, these cookies were enjoyed by children, post-Lent, not only by eating them but also by helping mum bake them.  Since we don’t have children, I enjoyed the relaxing task by myself.

I followed Nanette’s recipe, almost to a T.  Her recipe is heavy citrus influenced, which I love, especially during springtime.  I could not find any lime, so added more orange zest, to my cookie base.  As well, I cut the almond paste recipe in half, as I was concerned it would be too much for my small Easter cutters.  I do adore orange blossom water, so I increased the amount by an additional cap full for the paste.  I also used some of the heavenly scented water, in my royal icing recipe.  It was lovely, and not overpowering at all;  like being in Seville, sitting in the middle of an orange orchard.

I have never had Figolli, and could not wait to try the finished cookie.  Once, they were baked, and iced, I treated myself to a cup of mint tea, and a sweet bite.  They were not overly sweet, which I like.   Slightly crunchy, but with a nice, soft, almond middle.  I really loved the citrus with the almonds, as well as the orange blossom scent.  Definitely took me to a place far away from San Francisco.

Easter is still a few days away.  You still have time to make these treats with your children or even alone.  They are easy to make and easier to eat.

Oh, did I find my inner Maltese?  No, not yet, but I am sure there is a drop of her somewhere.

Yield: 8 - 12 cookies depending on shape and size

Figolli and Royal Icing

Print

Theese sweet little Figolli are similiar to a sugar cookie but stuffed with an almond filling. Royal Icing is the best to use for decorating these buttery sugar cookies. Fresh lemon juice along with vanilla gives this icing recipe makes it bright and flavorful.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• Dough
• 800 g sifted 00 flour
• 350 g granulated sugar
• 400 g butter
• 4 egg yolks, lightly beaten
• Zest from one lemon, a lime and an orange
• Filling
• 600 g sifted powdered sugar
• 600 g chopped almonds (chop the almonds with a little of the sugar in a food processor, the sugar helps prevent clumping)
• Royal Icing
• 4 cups powdered sugar
• 3 large egg whites
• 2 teaspoons lemon juice
• 1 teaspoon orange blossom water or vanilla extract
• food coloring, your choice
• Garnish
• Royal icing
• Melted chocolate
• Sprinkles
• Small candy easter eggs

Instructions

Dough

Mix the butter with the flour and sugar with your fingertips until you have a crumbly mixture. Add the egg yolks, lemon zest and a few tablespoons of cold water. Knead gently, form a smooth ball, wrap it in plastic wrap or waxed paper, and chill in the fridge for 20-30 minutes.

Filling

In the meantime, mix the filling ingredients well, using a food processor.


Making the Figolli

Preheat oven to 350.

On a floured surface, roll out the dough to a thickness of 2/3mm. Cut out the desired shapes, two for each figure, which will then be paired with the filling.


Place a figolla (cut out dough) on a baking tray lined with baking paper and spread a little filling on top. Place the second corresponding shape on top, moisten the edges with a drop of water and press to seal well.

Bake for 20 minutes until golden.


Allow to cool before decorating with icing and sprinkles.

Royal Icing

In a large mixing bowl, sift the powdered sugar.  

Add the egg white, lemon juice, and orange blossom water or vanilla;  beat until smooth, about 3 minutes.  

Color the icing whatever shade you like.  I start with adding a very small drop of color, and proceed until I get the shade I am looking for.

Decorate cookies.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

SaveSave