Recipe
Think of these as the love child of a cookie and marzipan-filled pastry — all covered in chocolate, of course. Traditionally shaped into bunnies, hearts, or eggs for Maltese Easter festivities, these figolli are as stunning to look at as they are addictive to eat.
You will need
Makes 24
For the biscuit dough:
- 4 cups (500g) plain flour
- 225g vegan block butter, chilled
- 1 1/2 cups (150g) icing sugar
- 3 tablespoons egg-free custard powder e.g Foster Clarks
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon orange blossom water (optional)
- 1/4 cup (60g) water or orange juice, chilled
For the almond filling;
- 2 1/2 cups (250g) blanched almond meal
- 1 1/4 cups (225g) icing sugar
- 1/4 cup (60g) aquafaba
- 1 teaspoon almond extract, or to taste
To decorate (or as desired):
- 1 1/2 cups (250g) roughly chopped dairy-free chocolate
- 1 teaspoon coconut oil or neutral oil, of choice
- Icing, sprinkles, desiccated coconut or as desired
Recipe: Rainbow Nourishments
Directions
Step 1
To make the dough, add all the biscuit dough ingredients (except the water / orange juice) to a food processor and pulse until just combined. While the processor is running, drizzle in the water / orange juice until you get soft and smooth dough. Place the dough in an airtight container and chill in the fridge for an hour.
Step 2
To make the filling, add all the ingredients to a food processor and pulse until just combined. The paste should be thick – don’t be tempted to add more liquid. Set aside in an airtight container and chill in the fridge for an hour.
Step 3
Preheat your oven to 180°C (conventional) or 160°C (fan). Line 1-2 baking trays with baking paper.
Step 4
On a lightly floured surface, roll out the dough until it’s around 5mm thick. Use a cookie cutter to cut the dough into shapes and place half of them on the baking trays.
Step 5
Using your hands, roll the almond filling into a similar shape as your cookie cutters, but a little smaller. Place the filling on top of half the cookies and flatten the edges of the filling. Top the cookies with the remaining pieces of dough. Press down the edges to seal the filling.
Step 6
Bake the figolla for 15-20 minutes (the time will depend on how large your figolla are). The biscuits are ready when they’re lightly golden brown.
Step 7
Let the figolla cool on their baking trays for around 20 minutes then transfer to a wire rack to cool completely.
Step 8
Melt the chocolate and oil in a double boiler or microwave. Dip the tops of the figolla in the chocolate and set aside to set. Once the chocolate has set, decorate as desired with icing, sprinkles, or a dusting of desiccated coconut for an extra festive touch.
Hot tip!
If you don’t have a food processor, you can prepare the dough and almond filling in a large bowl!
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Recipe: Rainbow Nourishments
