Renato’s very special Maltese Figolli following an old recipe

Every family has its own way of making figolli.  Some may even add an ingredient which is kept secret to preserve the family’s traditions.

I am sharing Renato Briffa’s recipe for Maltese figolli.

And for the figolli pastry you will need:

2 kilos flour
25 g baking powder
450g butter
1 lemon zest
4 drops vanilla extract

Rub in butter into flour add the rest of the ingredients.

Separately mix together 800g sugar
1/2 can evaporated milk
1 litre water
Mix with wooden spoon until sugar dissolves

Add the liquid to the flour mix and form a dough. Leave to rest in fridge for at least an hour.

Prepare the almond filling
1 kg ground almonds
800g sugar or equivalent in stevia
2 grated lemon zest
3 drops vanilla extract
8 eggs

You will also need marzipan, icing and chocolate to decorate the figolli

To make the pastry, sift together the flour, baking powder and icing sugar in a large bowl. Add the butter and rub in with your fingers till mixture resembles breadcrumbs.
Add the citrus zest, the fresh orange juice and egg yolks and mix together till you have a smooth  pastry. Wrap up in cling film and leave in the fridge for an hour.

Prepare the almond filling by placing all the ingredients together in a large bowl.  Mix and bind together.  Make sure the mixture is not sticky.

Prepare the figolli by rolling out the pastry on a floured work surface, to a thickness of about 1/2 cm.

Using figolli cutters, cut the figolli pastry shapes (2 per figolla) and place on baking trays covered with baking paper.
Roll out the almond filling and cut out one shape per figolla. Brush ½ of the pastry shapes lightly with water, and cover each piece with the almond filling. Brush the almond filling with water and cover with the remaining pastry shapes. Each figolla will end up with a pastry top and bottom, with the layer of almond in the middle. Bake the figolli in the oven at 160`c, for 40 minutes.

Allow to cool completely overnight and then decorate, using chocolate, marzipan, confetti, icing and mini easter eggs.

Natalie’s figolli…


And Miriam’s


17 responses to “Renato’s very special Maltese Figolli following an old recipe”

      1. My pleasure Ms. Lea

  1. What fun cookies to make.

    1. Yes they are Jovina and they are delicious. Do let me know if you try them out. If you do not have time to ice them, they are also delicious without!

  2. Thank you sharing the history! Unique. Happy Independence Day!

    1. Thank you Kang Ju-won, so pleased you appreciate and enjoy reading me…! Have a lovely day!

  3. Is that you on the TV in the first photo??

    1. Yes hope you’re having a good day !

  4. Not only is it a lovely post, Lea, but it has brought to my attention such that I can’t escape it the fact that the Maltese language is TOTALLY DIFFERENT from how I’d thought it to be …
    Why in heaven’s name had I imaged it to be something like Italian ?! 😐
    And I am very happy for all of you that your President has been granted you: to describe her as a President for the people says all that needs to be said. I wish her and you success !

    1. Thank you Margaret Rose, I am very happy you are enjoying my blog. There are many nouns derived from Italian but you are right it is totally different. Thank you also for your kind wishes to our new President and like you I wish her every success to carry on the good work she has been doing throughout her life.

  5. Wow! You are so ready for spring! Everything looks so cute!

    1. Thank you, so glad you like it !

  6. Reblogged this on Ace Food News 2014 and commented:
    #AF&HN2014 `Nice ‘ 🙂

    1. Thank you for re logging, appreciate !

    1. Thank you, they are also delicious without the decorating !

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