Achcline Manuel Figolli – Traditional Maltese Almond Pastry
This Achcline Manuel Figolli recipe teaches you how to make authentic Maltese Easter pastries filled with almond paste, baked to perfection, and decorated with chocolate or royal icing. Perfect for holiday celebrations and family gatherings, these figolli are tender, fragrant, and a festive treat.
Equipment
- Large mixing bowls
- Food processor or pastry cutter (optional)
- Rolling Pin
- Baking tray
- Parchment paper or silicone mat
- Spatula or spoon for filling
- Small brush (for sealing edges)
- Oven
- Cooling rack
Ingredients
- Pastry
- 1 kg plain flour
- 2 tsp baking powder
- 450 g cold unsalted butter diced
- 300 g icing sugar
- 6 egg yolks
- Zest of 2 lemons and 2 oranges
- Juice of 2 oranges
- 2 tsp vanilla extract
- Almond Filling
- 850 g finely ground almonds
- 650 g icing sugar
- 6 egg whites
- Zest of 3 lemons
- 2 tsp vanilla extract
- Optional: 100 g chopped pistachios or almonds
- Decoration
- Melted chocolate or royal icing
- Sugar paste sprinkles, or small chocolate eggs
Instructions
- Prepare the Pastry
- Combine flour, baking powder, icing sugar, and citrus zest.
- Rub in butter until mixture resembles fine breadcrumbs.
- Add egg yolks, orange juice, and vanilla. Mix into a soft dough.
- Wrap and chill 15–20 minutes.
- Make the Almond Filling
- Mix ground almonds, icing sugar, lemon zest, and vanilla.
- Gradually add egg whites until thick and smooth.
- Roll dough to 5 mm thickness. Cut two identical shapes per figolla.
- Place one shape on a lined tray, spread filling leaving a border, cover with the second shape, and seal edges.
- Bake
- Preheat oven to 180°C (350°F).
- Bake 35–40 minutes until lightly golden. Cool completely.
- Top with melted chocolate, royal icing, or sugar decorations.
Notes
- Keep the dough cold for easy handling.
- Don’t overwork the pastry to maintain tenderness.
- Ensure almond filling is moist but firm for clean slices.
- Seal edges properly to prevent filling leaks.
- Decorate only after figolli have fully cooled.
- Figolli taste best the next day; store in an airtight container for 5–7 days.
