Figolli are one of Malta’s most loved Easter traditions — beautifully shaped biscuits filled with a rich almond centre and shared with family and friends. This vegan version keeps everything we love about the classic, while giving it a lighter, plant-based twist.
With a delicate, citrusy pastry and a soft almond filling infused with orange blossom, these figolli are just as nostalgic, fragrant, and indulgent — without any dairy or eggs. Whether you’re continuing a family tradition or discovering figolli for the first time, this recipe brings a modern, compassionate touch to a timeless Maltese favourite.
Perfect for Easter celebrations, gifting, or simply enjoying with a cup of tea, these Golden Vegan Figolli are proof that tradition and innovation can go hand in hand. 🌿✨
In a large bowl, whisk together the flour, sugar, and baking powder. Add the cold vegan butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Stir in the lemon zest, then gradually add the oat milk. Lightly bring the dough together—avoid overworking it. Add just enough milk for it to form a soft dough (it may feel slightly sticky). Shape into a disc, wrap, and refrigerate for at least 1 hour (or overnight). In a bowl, combine the ground almonds, sugar, lemon / orange zest, orange extract, and oat milk. Mix until you get a soft, pliable paste. Cover and refrigerate until ready to use. Preheat the oven to 180°C (fan). If the dough has been chilled overnight, allow it to soften slightly at room temperature. Roll out the pastry on a lightly floured surface. Cut out shapes using cookie cutters, making sure to cut two identical pieces for each figolla. Place a layer of almond filling onto one piece, leaving a small border around the edges. Avoid overfilling to keep the shape neat. Lightly brush the edges with water or plant milk, then place the second pastry piece on top. Press gently around the edges to seal. Transfer to a lined baking tray. Bake for 18–20 minutes, or until lightly golden. Allow to cool completely on a wire rack. Once cooled, decorate with melted chocolate or icing as desired.
Ingredients
For the biscuit pastry
For the almond filling
For decorating
Instructions
1. Prepare the pastry
2. Make the almond filling
3. Assemble the figolli
4. Bake
5. Decorate
