FigolliThese are a type of (gingerbread men)you can do them in all kinds of shapes in Malta its tradition in Easter time )the children and grown ups look forward for this kind of sweet
For the pastry
350 grams caster sugar
800 grams plain flour, sifted
400 grams butter
Grated rind of 1 lemon
4 egg yolks, beaten
For the almond paste
600 g caster or icing sugar
2-3 egg whites
Grated rind of I lemon
A few drops orange flower water
600 grams almonds, ground
Small Easter eggs
Make the pastry by mixing the sugar with the flour, then rubbing in the butter until the mixture resembles fine crumbs.
Add the grated lemon rind and the yolks, mixed with a little water to make a dough.
Leave to chill. Add the sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites.
Roll out the pastry and cut out your shapes. Make two of each figure as they will be sandwiched with almond paste.
Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin.
Lay the second shape over the top and press the edges together. It helps if you wet the edges with a pastry brush to stick Bake at 200'C/400'F/gas 6 for 5 minutes, then at 180'C/350'F/gas 4, for about 20 minutes, until pale golden. Cool on the tray.
When cold, coat with glacÚ icing, then decorate with royal icing in a different colour,
While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape.