Easter Dessert Recipe: Maltese Easter Biscuits (Figolli)

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Figolli are delicious almond based biscuits from Malta traditionally eaten on Easter Sunday. Usually the Figolli is made using giant cookie cutter shapes, decorated with royal icing and topped with an Easter Egg in the centre of the cookie.

This Easter dessert recipe for Figolli (Maltese Easter Biscuits) is brought to you by Faye Purdon from Faye’s Delights, so you know the recipe will be much healthier, sugar free and using wholefood ingredients.

Tip: If you find giant cookie cutter shapes hard to source, smaller cookie cutter shapes work fine as long as they don’t have pointed, narrow shapes as these are difficult to fill. Try shapes like circles, eggs, cars, butterflies and bunnies for your Maltese easter biscuits (Figolli).

Easter Dessert Recipe

Faye’s Guilt Free Maltese Easter Biscuits (Figolli)

Dough – Stage 1


  • 350g Spelt Flour
  • 100g Natvia Baking
  • 175g Softened butter (cut into cubes)
  • Rind of 1 x orange and 1 x lemon
  • 2 x egg yolks (save one of the egg whites for use later)
  • A little cold water if needed
  • Method:

  • Mix flour and sugar, add butter and mix until it resembles breadcrumbs. You can do this by hand or use a food processor.
  • Add rinds and yolks and mix until a dough forms.
  • If the mixture is still a bit crumbly add a little water.
  • Set aside
  • Filling – Stage 2


  • 175g Blanched almond meal
  • 80g Natvia Baking
  • 1 – 2 tablespoons lemon juice
  • 1 x egg white
  • 1 teaspoon orange blossom water (optional)

  • Mix all ingredients well and set aside

    Assembly – Stage 3

  • Roll out some of the dough in between two sheets of baking paper until about 0.5cm thick.
  • Cut out your shapes – you need two identical cookies for 1 figolla. Larger cookie cutters work better.
  • Take a little of your almond filling and spread over one of your shapes leaving a small boarder around the edge.
  • Carefully brush the boarder with a little water/milk/egg and carefully place the second shape over the top and gently press to join the edges.
  • Bake in a preheated oven (180 deg celcius) and bake for approx 20 minutes, until golden brown. Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.

  • Decoration – Stage 4

    Traditionally, Figolli are decorated with royal icing. Often half an easter egg is placed in the centre of the cookie and then it is decorated with icing.

    Seeing as these are sugar free Figolli, Faye decorates hers with good quality dark chocolate, natural sprinkles (Hopper brand) and dried flowers. But let your imagination run wild and have fun!

    About Faye’s Delights

    Faye’s Delights is a gourmet dessert company that only uses wholefood ingredients. Owned by Sydney-sider Faye Purdon, Faye’s Delights is an extension of Faye’s personal food philosophy, in that every ingredient used must be as natural, organic and locally sourced as possible.

    For more information about Faye’s Delights visit www.fayesdelights.com.au

    Click here to learn more about Faye’s approach to feeding your family a whole foods based diet

    • Easter
    • Recipes
    • Wholefoods

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