Maltese Figolli Cookies

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Spring is the perfect time to try new and different recipes, so I welcomed the challenge to find a new holiday cookie from somewhere exotic to make this spring. After searching I found these traditional Maltese Figolli Cookies,  which are tasty pastry filled with almond paste.

Easter bunny Figolli cookies on a cooling rack.

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The cookies are made with a buttery, lemon dough that is rolled and cut into spring shapes. Before baking a small amount of almond paste is spread onto a cookie, and an identical shape is placed on top. I used purchased almond paste, but you could make it from scratch.

Figolli cookies shaped like Easter bunnies on a baking sheet.

I made the strategic error of making these the day after my daughter returned to college for spring break, and she is much better at decorating cookies than I am!

Figolli cookies on a cooling rack.

So I tried and failed to pipe designs onto the cookies, and then I gave up and simply flooding the cookies with Royal Icing and added candy.

Figolli cookies on a cooling rack.

It is traditional to top these Figolli Cookies from Malta with a foil wrapped Easter Egg, so I did that with some of the cookies and decorated the rest with pastel colored M&Ms and Sixlets.

Easter bunny Figolli cookies on a cooling rack.

I love the combination of the lemon flavored pastry with almonds, and of course the candy on top is an added bonus.

Easter cookies with icing and sprinkles on a cooling rack - Figolli Cookies
4.43 from 7 votes

Maltese Figolli Cookies

Published By Anne
Maltese Figolli Cookies - Traditional Easter cookie from Malta featuring lemon flavored dough with almond paste filling and chocolate Easter Eggs on top
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 20
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  • 1 2/3 cup flour
  • 1/2 cup butter
  • 1/2 cup sugar
  • pinch salt
  • 1 egg yolk
  • zest of 1 lemon
  • 2 Tablespoon water or more
  • almond paste


  • 1 1/2 Tablespoon meringue powder
  • 2 cup powdered sugar
  • 3 Tablespoon water
  • candy and foil eggs


  • To make the dough put the flour and butter in a food processor and pulse until crumbly.
    1 2/3 cup flour, 1/2 cup butter
  • Add the sugar and salt and pulse to mix.
    1/2 cup sugar, pinch salt
  • Add the egg yolk and lemon zest and mix.
    1 egg yolk, zest of 1 lemon
  • Add the water, 1 Tablespoon at a time until the dough forms into a ball.
    2 Tablespoon water
  • Wrap the dough in plastic wrap and chill for an hour.
  • Preheat the oven to 350 F.
  • Roll out the dough on a floured surface and cut out Easter shapes.
  • Put a shape on a cookie sheet, then cut some almond paste and place on the dough. Top with another shape.
    almond paste
  • Bake the cookies for 15-20 minutes until lightly brown.
  • Cool on wire racks.
  • When the cookies are cool mix the meringue powder with the powdered sugar and water until it is of spreading consistency.
    1 1/2 Tablespoon meringue powder, 2 cup powdered sugar, 3 Tablespoon water
  • Use candy to decorate the cookies.
    candy and foil eggs

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Nutrition Information

Calories: 147kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 38mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 155IU | Calcium: 4mg | Iron: 1mg

Nutrition facts are estimates.

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Inspired by this recipe at

Easter cookies with icing and sprinkles on a cooling rack - Figolli Cookies

We all associate cookies with the holidays in December, but spring holidays are a great time for cookies also!


Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

9 thoughts on “Maltese Figolli Cookies”

  1. I like this technique of adding an almond layer to the cookies and look forward to trying it sometime. Your decorations add such a sweet touch too!

  2. I can totally relate. My icing skills are clearly lacking and I usually resort to sprinkles! Your cookies look pretty good Anne. A+ for effort, and the flavor sounds amazing.

  3. What cute cookies! They’re so different and love the combination of lemon and almond flavors. Of course, almond paste in anything puts it in the “I’ve got to have it” category. It’s the perfect cookie for Easter!


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