Like for most people throughout Europe, today is the last working day for us before a short Easter break. Our offices will remain closed on Good Friday and we at ECMeetings are looking very much forward to spending a few calm days with our families and friends.
We do hope that you as well have the possibility to take your time over these days to relax and enjoy pleasant company and good food. Speaking of which – in Malta everybody loves the traditional Figolla, a colourful pastry that can come in different shapes (e.g. eggs, hearts, chickens, lambs…) and is filled with a tasty almond paste. If you want to give it a try and bake your very own Maltese delicacy, simply follow the recipe and enjoy your Figolla!
For the dough:
800g self raising flour
225g castor sugar
1 grated lemon peel
1 tsp vanilla powder
Pinch of salt
For the filling:
170g pure or substitute ground almonds
170g castor sugar
100g icing sugar
½ grated lemon peel
1tsp vanilla powder
For the topping:
2 egg whites
400g icing sugar
½ lemon, freshly squeezed
1 chocolate egg
Sieve the flour for the dough into a bowl and mix it with vanilla, sugar, butter, salt and lemon peel. Then add the eggs and mix until a smooth dough is obtained. If need be, add some water.
For the filling, mix all ingredients together until they combine to a smooth paste.
Now roll the dough on a floured surface with a rolling pin, cut your favourite shape (an egg might be easiest for the first time) and spread the filling on top of the dough. Cover it with an identical shape of dough and cook in a preheated oven at 170°C for about 20 minutes. Leave to cool before decorating.
For the decoration, beat the egg whites in a bowl and add the lemon juice. Then add the sieved icing sugar to the egg mixture until a smooth icing is obtained. Pour a few drops of your favourite food colouring and mix until it shows the desired colour. Spread the icing on the Figolla to decorate and finally place the chocolate egg on top of the decorated Figolla.
L’Ghid it-tajjeb (Happy Easter!)