Hello, everyone!
Welcome back to Cosette’s Beauty Pantry for another Free Spirit Friday. I hope you’re all feeling as liberated and inspired as I am today—it’s the perfect time to shake things up a bit, isn’t it? This week, I’m diving into a recipe that’s close to my heart, a nod to Maltese tradition but with a twist that aligns with a compassionate lifestyle. We’re making a vegan figolla—a delightful, almond-filled treat traditionally enjoyed around Easter in Malta but reimagined here without any animal products. Whether you’re vegan, curious about plant-based baking, or simply looking to try something new, this recipe is for you. Let’s get started!
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For those unfamiliar with figolla, it’s a traditional Maltese sweet made with a buttery pastry encasing a rich almond filling, often shaped into symbols associated with Easter or Christianity, like hearts, fish, or lambs, and topped with icing or chocolate. Historically, it’s tied to Easter celebrations—a symbol of renewal and joy after Lent. But why limit ourselves to one season? With this vegan version, I’m reclaiming the figolla as a year-round indulgence that’s kinder to the planet and just as delicious.
I’ll admit that adapting a recipe so steeped in tradition wasn’t without its challenges. The original calls for butter, eggs, and sometimes even a touch of milk in the dough or icing. But with a few clever swaps, I’ve crafted a vegan figolla that keeps all the texture and flavour intact. The key is in the ingredients and a bit of patience—two things anyone can muster when the reward is this good. Let’s break it down.
Ingredients
For the Pastry:
- 400g plain flour
- 200g vegan butter (I use Naturli’ or Flora Plant Butter for that perfect crumb.)
- 100g caster sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (organic if possible—those zesty vibes are everything)
- 4–5 tbsp cold almond milk (or any plant-based milk you fancy)
- A pinch of salt
For the Almond Filling:
- 200g ground almonds
- 150g icing sugar
- 1 tsp almond extract (don’t skip this—it’s the soul of the filling)
- Zest of 1 orange
- 2–3 tbsp aquafaba (that magical chickpea water—our egg white substitute)
- A splash of water (just enough to bind it into a paste)
For the Decoration:
- 200g vegan dark chocolate (melted, for dipping or drizzling)
- OR 200g icing sugar mixed with 2–3 tbsp plant-based milk and a drop of food colouring (for a classic icing finish)
- Optional: vegan sprinkles, chopped nuts, or dried fruit for extra flair
Method
- Make the Pastry: Start by sifting the flour and salt into a large mixing bowl. Add the vegan butter, cut into small cubes, and rub it into the flour with your fingertips until it resembles fine breadcrumbs. This is where I like to let my free spirit shine—there’s something so meditative about this process, don’t you find? Next, stir in the sugar, lemon zest, and vanilla extract. Gradually add the almond milk, a tablespoon at a time, until the dough comes together into a smooth ball. Wrap it in cling film and pop it in the fridge to chill for 30 minutes.
- Prepare the Filling: While the dough rests, let’s whip up that almond heart of the figolla. In a bowl, combine the ground almonds, icing sugar, almond extract, and orange zest. Add the aquafaba and a tiny splash of water, mixing until you get a thick, pliable paste. It should hold together when you squeeze it but not be sticky. Roll it into a ball and set it aside. The scent of almonds and citrus at this stage is pure bliss—take a moment to breathe it in.
- Shape the Figolla: Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper. Roll out the chilled dough on a lightly floured surface to about 5mm thick. Here’s where the fun begins: cut out your shapes! Use cookie cutters or freehand it with a knife if you’re feeling extra artistic. For each figolla, you’ll need two identical shapes—one for the base and one for the top. Place the base shapes on the tray, then roll out small portions of the almond filling to fit inside, leaving a 1cm border. Brush the edges with a little almond milk, then place the top pastry layer over it and press down gently to seal. Repeat until you’ve used up all your dough and filling.
- Bake: Pop the tray into the oven and bake for 20–25 minutes or until the edges are lightly golden. Don’t let them brown too much—we want that soft, melt-in-the-mouth texture. Let them cool completely on a wire rack before decorating. Patience is key here, though I won’t judge if you sneak a nibble.
- Decorate: Now, let your creativity run wild! Dip half of each figolla in melted vegan dark chocolate for a sleek finish and let it set. Alternatively, mix icing sugar with plant-based milk and a hint of colour (pastels are so spring-like, aren’t they?), then spread it over the top. Add sprinkles, nuts, or dried fruit if you’re feeling fancy. I went with a drizzle of chocolate and a scattering of chopped pistachios this time—simple yet stunning.
The Taste Test
The first bite is always the moment of truth, isn’t it? With this vegan figolla, you’ll get that familiar buttery pastry giving way to a sweet, nutty filling, with bright citrus notes dancing through. The texture is spot on—crisp yet tender, with that satisfying almond core. It’s lighter than the traditional version, thanks to the absence of eggs and dairy, but every bit as indulgent. Pair it with a cup of tea or coffee, and you’ve got a little slice of Maltese heaven, vegan-style.
Why Vegan Figolla?
Adopting a plant-based twist on this classic isn’t just about dietary preferences—it’s about freedom—freedom to enjoy food that’s sustainable, ethical, and still rooted in tradition. Malta’s culinary heritage is rich and vibrant, and I love that we can adapt it to reflect modern values without losing its essence.
This recipe makes about 8–10 figolli, depending on the size of your shapes, so it’s perfect for sharing with friends or keeping all to yourself (no judgement here!). They’ll keep in an airtight container for up to a week, though I doubt they’ll last that long.
Final Thoughts
There’s something so liberating about baking with intention, don’t you think? This vegan figolla embodies the spirit of Free Spirit Friday—breaking from convention, embracing creativity, and savouring the result. It’s a reminder that traditions can evolve, and that’s a beautiful thing. I hope you’ll give this recipe a whirl and let me know how it turns out.
So, tell me in the comments: what’s your favourite shape for a figolla—heart, lamb, fish or something totally unique? I’d love to hear your thoughts!
Until next time, stay free-spirited and happy baking!
