Sugar Free Figolla


I'm sure that most of you will be baking your figolli this week. So here is something for you to prepare for your diabetic family members!

For those of you who are diabetic and would like to try this recipe make sure that the chocolate and sugar substitute you buy are suitable for diabetic. It is not good enough to read “sugar free” and definitely not suitable is there is “no added sugar” on the labels. These two labels do not make the product suitable for diabetics.


The sugar substitute I use is called Fibre Sweet and is available from Cilia Products in Hamrun, right next to the Parish Church.


Here is what you need to make around 5 large figolli. You can also make these using normal sized cookie cutters and serve them as a dessert!

300g plain flour
1 teaspoon baking powder
100g butter
200g ground almonds
100g sugar substitute
2 – 3 eggs depending on the size, so add them one at a time
200g blanched almonds


To decorate
150g sugar free chocolate
100g flaked almonds


Sieve together the flour and baking powder in a bowl and add the butter. Rub the butter in with your hands and when all the butter has been worked in add the sugar substitute and ground almonds. The sugar here is not just for taste but it is require for consistency.


Next add the eggs one at a time to form a dough. Once the dough is hard enough to be rolled out but not too hard, take it out of the bowl and place it on a lightly floured working top. To check your dough, you should be able to leave a finger make when you press the dough.


Once you are ready to make your Figolli, pre-heat your oven to 160C. Roll the pastry to about 1cm in thickness and cut using the large Figolli cutters. If you are not planning on coating them with chocolate you could brush them with a beaten egg before baking, if you will be covering with chocolate there is no need for this. Press the blanched almonds into the pastry and bake your figolla in a pre-heated oven at 170C for about 10 minutes.


Once your Figolli are baked to a light golden colour, take them out of the oven and cool on a cooling rack.


Now, to cover your Figolli, melt the chocolate in a bowl over simmering water. If you are preparing this recipe for someone who is diabetic, make sure that the chocolate you use is suitable for diabetics. Cover the Figolli with the chocolate and whilst the chocolate is still runny sprinkle your flaked almonds all over it.


I wish you and your family a relaxing long weekend and a Happy Easter filled with Figolli, chocolates and on a healthier note, Flowers!!

4 comments:

  1. Where do you get the figolla cutter/moulds?

    ReplyDelete
  2. Cilia Products, Hamrun, usually have these cutters.
    They are next to the San Gaetano Church on the main road, which is St. Joseph's High Road.

    ReplyDelete
  3. so do the albion stores in valletta and even supermarkets or tescoma

    ReplyDelete
  4. Therefore the almonds are mixed with the dough and not used as a filling right?

    ReplyDelete

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