Maltese Figolli Biscuits



My take on the traditional maltese figolli biscuit – Lemon and orange blossom biscuits sandwiched with a delicious almond filling.

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My take on the traditional maltese figolli biscuit - Lemon and orange blossom biscuits sandwiched with a delicious almond filling.

A few weeks ago I was challenged by Jet2 Holidays to take part in their campaign to share a recipe from one of their destinations. I had a quick look at their destinations list online… Paris, Rome, New York … and thought YES, piece of cake, I can do that no problem.

Then they sent me the list of destinations they had in mind for the campaign… Majorca, Tenerife, Crete… OK, not so straight forward.

Then nestled at the bottom of the list I spotted Malta, and I couldn’t resist taking part.

My take on the traditional maltese figolli biscuit - Lemon and orange blossom biscuits sandwiched with a delicious almond filling.

You see, the timing was just too perfect. 10 years ago today I got married (well, it was actually 10 years ago yesterday, but I’m not sure I would have made it to 11 if I’d spent the evening blogging rather than having a bit of quality time with my hubby!) and we went off for a relaxing 10 days on honeymoon to Malta. I just loved the idea of making a traditional Maltese dish to celebrate. Unfortunately whilst we were there (and the two other times we’ve been) I didn’t try a great deal of Maltese food, just whatever was being served at the all-you-can-eat buffet at our hotel and the occasional pizza at a cafe along the seafront. Thank goodness for google. I had a quick search and immediately settled on making some Maltese figolli biscuits.

Now, if you’ve heard of maltese figolli biscuits before then you’ll know that you’re actually supposed to eat them at Easter. But the general consensus on the sites I looked at online was that they’re so nice then you should eat them at any time of year, and I’m inclined to agree. If you’ve not heard of them before, then they’re basically two biscuits flavoured with lemon zest and orange blossom water (although sometimes the orange blossom water goes into the filling) and then baked with an almond filling (a bit like marzipan). Traditionally they’re then decorated with royal icing, and if you’re having one at Easter, a chocolate egg is stuck on the top (I will be trying this at Easter!).

My take on the traditional maltese figolli biscuit - Lemon and orange blossom biscuits sandwiched with a delicious almond filling.

Part of the tradition of making figolli biscuits is that it’s a bit of a family activity. Everyone can get involved in decorating their own special biscuits, so I thought I’d get the boys involved and see what they could create…

Their biscuit decorating skills may need a little more practice, but we had a lot of fun making them.

Personally I prefer to eat them without the icing, so I left it out of the recipe below (especially as I cheated on mine and stuck right in my comfort zone of using fondant rather than royal icing).

My take on the traditional maltese figolli biscuit - Lemon and orange blossom biscuits sandwiched with a delicious almond filling.

Maltese Figolli Biscuits

Active Time: 25 minutes

Total Time: 45 minutes

This excludes the time to decorate the biscuits.

Makes 16 biscuits (although it depends on the size and shape of the cutter you use)

Equipment

  • Weighing scales
  • Grater or zester
  • Large bowl
  • Measuring spoons
  • Knife
  • Cling film
  • Greaseproof paper or non-stick sheet (I use bake-o-glide sheets)
  • Biscuit cutter (whatever shape you fancy)

Ingredients

For the biscuits

  • 200g unsalted butter (straight from the fridge)
  • 400g plain flour
  • 250g caster sugar
  • 5 medium egg yolks
  • 1 tsp baking powder
  • 4 tsp orange blossom water
  • zest 2 lemons

I had a little trouble finding the orange blossom water locally and ordered mine from Amazon. It’s a traditional flavouring for these biscuits and has a lovely subtle flavour so I wanted to include it, but if you can’t get hold of any then these biscuits still taste good without it.

For the almond filling

  • 200g caster sugar
  • 2 medium egg whites
  • 200g ground almonds
  • 2 tsp almond extract

You’ll notice that the biscuits use more egg yolk than white. Egg whites freeze really well, so simply pop them into an airtight container/bag to use another day for some meringues, chocolate mousse, or maybe even some fortune cookies!

Method


Make the biscuit dough

  1. Finely grate the zest of 2 lemons
  2. Cut the butter (200g) into cubes and place in a large bowl with the plain flour (400g), caster sugar (250g) and baking powder (1 tsp). Rub the butter into the dry ingredients (as you would if you’re making pastry) until it resembles breadcrumbs.
  3. Add the lemon zest and orange blossom water (4 tsp) to the bowl and stir to evenly distribute them through the other ingredients.
  4. Add the egg yolks (5 yolks) and using your hands mix them into the other ingredients until they come together (I tend to find that using a squeezing action works best).
  5. Wrap the dough in cling film and pop it into a fridge for a few minutes while you make the filling.

Make the almond filling

  1. Put all of your ingredients into a large bowl (200g caster sugar, 2 medium egg whites, 200g ground almonds, 2 tsp almond extract).
  2. Mix until combined (yes, it’s that simple!)

Make the biscuits

  1. Pre-heat the oven to 170ºC/150ºC fan
  2. Line your baking tray with some greaseproof paper or similar (I always use bake-o-glide sheets)
  3. Roll out your biscuit dough until it is about 2mm thick (I prefer to only roll out enough for a couple of biscuits at a time as it’s more manageable). If you find that the dough is sticking to the rolling pin/work surface then try rolling it out between two sheets of cling film, that way it peels off easily.
  4. Roll out the filling (again, this is much easier to do between two sheets of cling film).
  5. Using a cookie cutter, cut two identical shapes from the dough and one from the filling. Make a sandwich of dough, filling, dough and place onto your baking tray. If you’re cutting a fancy shape it can be a little tricky to line up the three layers. To get them perfectly aligned, cut the shape in the dough, place the cut shape onto the filling and use it to line up to cutter, pick up both pieces together and then put these onto the dough for making the base.
  6. Once you’ve cut out all of your biscuits, put them into the oven and bake for 20 minutes until they’re starting to brown on top.
  7. Remove them from the oven and leave them to cool on the tray for a couple of minutes, then transfer them to a cooling rack to cool completely.
  8. Once they’ve cooled they’re ready to decorate (or as I prefer, sprinkle with icing sugar and gobble them all up 🙂 )

Nutritional Information

Calories: 404 kcal (20%), Fat: 19g (27%), Saturated Fat: 7.6g (38%), Carbohydrates: 44.0g (17%), Sugar: 26.0g (29%), Fibre: 1.8g (7%), Protein: 7.1g (14%), Salt: 0.1g (2%)

Suitable for vegetarians

This is the estimated nutritional information per serving (4 profiteroles). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

My take on the traditional maltese figolli biscuit - Lemon and orange blossom biscuits sandwiched with a delicious almond filling.


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This is a commissioned post for Jet2 holidays

28 Comments:

  1. Congrats on the wedding anniversary! These look so delicious, I love the way you decorated the heart shaped ones, so pretty.

    • Thanks Laura. I personally prefer to eat them without the icing, but decoration was part of the tradition so I thought I should give it a try.

  2. What a lovely reason for making these biscuits. You have decorated them so beautifully and I love the sound of them #recipeoftheweek

    • Thanks. I don’t normally make much of an effort on our Anniversary but I think reaching 10 years reminded me that I really should. I really enjoyed baking something special that I knew Jon would enjoy and the children loved joining in too.

  3. These cookies are so cute! And I bet they are equally as delicious too..

    • Thanks Thalia. As soon as I read about them I knew that it was a combination of flavours I had to try and I wasn’t disappointed – they go really well together.

  4. These look absolutely divine! Must give them a go #sundaysweets

    • Thanks Martyn. I think these flavours go really well together and it seems like you get a slightly different one in each mouthful.

  5. These look so pretty, I love the look of all of them, icing and plain. Your pictures are really good, I can imagine what they taste like!

    • Thanks. I was just about to sprinkle icing sugar all over the plain ones when I thought I’d see what it looked like with a cut out heart (to match the others). I’m so glad I did.

  6. How gorgeous do these look. The flavours sound lovely. Happy Anniversary

  7. What perfect timing Charlotte! Congratulations, by the way.
    These look gorgeous. I have an almost full bottle of orange blossom water in the fridge, so I may give them a go soon.
    #tastytuesdays
    Fionnuala from http://www.mykitchennotebook.blogspot.com

  8. First of all, congratulations! Secondly, these look really delicious. Thirdly, I love your boys’ decorating skills! They’re just perfect. #cookblogshare

    • Thanks Mandy. I’m a little surprised that any decorations made it on to Daniel’s biscuit as he kept eating them all as he went along!

  9. Oh wow these do sound scrummy! My other half would love the almond filling, and I like the sound of the chocolate egg on top at Easter! Thanks for sharing with #CookBlogShare

    • I’m looking forward to trying out the chocolate egg at Easter. I thought about seeing if I could get some for this post but thought it might seem a little odd posting Easter eggs in September! I’ll just have to share the updated version nearer the right time.

  10. Oh they look so pretty! These would be great to bake with the kiddies. They do keep asking me to make biscuits with them! x #CookBlogShare

    • They’re great to make with little ones. I like to make the main biscuits (as the boys are a bit young and lack the attention span needed to rub the butter into the dry ingredients), then Daniel helps with making the filling (which is just mixing it all up) and we all have a great time sticking the entire contents of my decorating box onto one biscuit!

  11. Such pretty, charming biscuits, love them and love Malta too! Thanks for linking up to #tastytuesdays

    • Thanks Vicki. It’s such a lovely country isn’t it? We’re hoping to take the boys sometime in the next few years.

  12. These look both beautiful and delicious! I’ll bookmark these for next time I need a biscuit-making session 🙂

  13. Wow, these are so pretty! I reckon my kids would like making these too. Am bookmarking!

    • They’re really fun to make with children and each stage suits different ability levels so there’s something for everyone.

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