Figolli are delicious Maltese biscuits that are traditionally made and eaten at Easter time. They are usually filled with ground almonds and mixed citrus zest, but I’ve given them my own little twist with hazelnuts and lime.
I just love trying recipes from different cultures and this is, so far, the only Maltese dish I have made.
Are you Maltese? I’d love some more authentic recipes to try (savoury please!), so if you are keen to share then email me via my contact form and your recipe could feature here on Fig & Cherry (and in my belly!).
Once again, my decorating skills leave quite a lot to be desired, but I tried my best! I’m sure you can do a better job.
Do you like baking biscuits? Have you got any decorating tips?
Lime & hazelnut figolli recipe
makes 12 large or 24 small (adapted slightly from this recipe)
For the dough
- 800g plain flour, sifted
- 350g caster sugar
- 400g butter, chilled and chopped into small cubes
- 4 egg yolks
- 3 limes, rind grated
For the filling
- 500g hazelnuts, roasted whole
- 500g icing sugar, sifted
- 4 egg whites
- 2 limes, rind grated
- 1 capful orange blossom water
- Royal icing and sprinkles
1. First, make the biscuit dough. Add the flour, sugar and butter to a large mixing bowl. Rub with your finger tips until it resembles fine breadcrumbs. This will take 5-10 minutes.
2. Add the egg yolks, lime rind and 1/2 cup of cold water. Knead gently to form a smooth ball, adding a little extra water if you need to. This will take about 5 minutes. Wrap the ball in cling film and place in the fridge for 20 minutes. Preheat the oven to 180C/350F.
3. Next, make the filling. Place the hazelnuts into a food processor and blitz until they mostly resemble coarse breadcrumbs and some nuts are still roughly chopped in large chunks. Remove to a large mixing bowl and add the icing sugar, egg whites, lime rind and orange blossom water. Stir well until thoroughly combined.
4. Remove the dough from the fridge and on a floured surface roll out to a thickness of 2-3 mm. Cut out your desired shapes, making sure there is two per biscuit as they will get sandwiched together with the hazelnut filling.
5. Lay half the biscuits on a lined baking tray. Top each one with hazelnut filling and then place another biscuit on top. Use a little water to make them stick together and press down lightly around the edges.
6. Bake for 20 minutes until a pale golden colour. Allow to cool for a few minutes on the baking tray (they will firm up a bit and make them easier to transfer), then transfer to a wire rack to cool completely.
7. Decorate with royal icing and sprinkles and eat straight away or store in an airtight container for up to a week (if they last that long!).