‘Making figolli [two cookie layers with a soft marzipan filling] is a good childhood memory if you were brought up in Malta and making them every Easter is a tradition for most Maltese families, even for those who usually do not make cakes and sweets.

The taste of this ‘healthy’ version is of course not identical to the traditional figolli but it is a healthier option for those who still wish to celebrate, share and preserve memories of our traditions.

The pure ground almonds and citrus zest are combined with alternative ingredients making this version more diabetic friendly and they suit most dietary requirements.  The dark chocolate topping to replace the sugar icing is not only healthier but an amazing combination with the mixed citrus zest and almonds.’

‘Life is not how you live it but how you remember it’                                       (Gabriel Garcia Marquez)

‘Using almond butter makes a delicious pastry and simply rubbing it into the flour in the same way as is done with normal butter achieves a great result.  Linseed is used to substitute eggs and lots of citrus zest is a must when making figolli.

The almond filling is simple to make, literally just combining all the ingredients together and adding a small amount of pure almond butter further enhances the flavours

‘Rolling out the pastry cannot be easier.  As my figolli are on the smaller size and as I imagine they would appeal to those looking for a healthier version, I rolled the pastry out to be as thin as possible.  The aroma of citrus has already filled the kitchen at this stage and I use unwaxed Maltese oranges, lemons and tangerines, making the most of all that wonderful fruit as we approach the end of citrus season

Mini eggs are easy to make with Novi chocolate and a good silicone mould.  The chocolate can be melted in the microwave or in a bain marie and I used a knife to smooth out the surface while the chocolate was still melted.


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Trade Enquiries:
Novibloc gluten free chocolate and Pip and Nut Almond butter is available at M & Z (Marketing) Ltd

Cookie Cutters, chocolate moulds and kitchenware by Pedrini at K & Co, Telephone 79415384

‘Melting Novibloc dark chocolate is easy. You can use the microwave or a more tradtional bain marie and it also works very well on direct low heat. Some tips to watch out for when melting chocolate is to stir it continuously while it melts and if for some reason any water splashes into the main bowl, add 1/4 teaspoon of sunflower oil.


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