Figolli (Maltese Easter almond cakes)
Soft lemon pastry shapes sandwiched with almond paste and iced, the Maltese Easter treat children love.
- Time1 hr 45
- LevelMedium
- Costabout £0.71 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the butter into the flour and 100 g sugar until like breadcrumbs. Stir in the egg yolk, lemon zest and enough water to make a smooth dough. Wrap and chill for 30 minutes.
30 min - 2
Make the filling. Mix the ground almonds, 150 g sugar, egg, almond extract and lemon zest to a stiff paste.
- 3
Heat the oven to 180°C (160°C fan). Line two trays with baking paper. Roll the dough out to 4 mm thick and cut an even number of shapes, such as hearts, rabbits or eggs, about 12 cm across.
- 4
Spread a 1 cm layer of almond paste over half the shapes, leaving a small border. Brush the border with water and press a second shape on top. Pinch the edges to seal.
- 5
Bake for 25 minutes until pale golden. Cool completely on a rack.
25 min - 6
Mix the icing sugar with the lemon juice to a thick, spreadable icing. Spread over the top of each figolla and leave to set for 30 minutes.
- 7
Drizzle or pipe over the melted chocolate to decorate and leave to set before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.