FIGOLLI

Traditional Maltese

Easter Cakes

For the Pastry

Ingredients

teaspoon grated lemon rind

5 eggs

250 sugar

1kg flour250g margerine

Juice of 2 lemons

UtensilsFor

the pastry:

sieve mixing bowl

wooden spoon

grater

knife

scales

Method1. Sift the flour.

2. Rub the butter in the flour.

3. Add the sugar, lemon juice and

rind.

4. Add eggs to the mixture and form a dough. 5. Leave to

rest for 30 minutes

For the filling

Ingredients

Zest of 2 lemons

200 sugar

500g ground almond

4 eggs whites

Method1. Put the

almonds in a bowl.

2. Add the sugar to the almonds.

3. Add the lemon zest.

4. Add the egg whites and

mix.

Rolling and Cutting

Utensils

Rolling pin

cardboard

knife

Baking tray

scissors

Baking spray

Method

1. Draw and cut out a shape

from the cardboard.

2. Spray the trays.

3. Roll out the pastry.

4. Place the shape on the

pastry and cut around 2

pieces.

5. Spoon some filling onto 1 piece

of the pastry.

6. Cover with the other piece of pastry and press

around the edges.

7. Place on baking tray and bake for 25 minutes at 180

degrees.

Decorating

Ingredients500g

Icing sugar 2 egg whites

Lemon juice

Coloured sprinkles/ vermicelli

Small easter eggs

Method

1. Place the icing sugar in a processor.

3. Add the egg whites.

2. Whisk the egg whites

4. Add the lemon juice.

5. Spread the icing mixture on the

figolla.

6. Decorate with vermicelli and chocolate egg.

7. When the icing is dry, wrap nicely in transparent

wrapper.