Easter brings with it not only a time of religious reflection for Catholic believers, but also a myriad of sweet delicacies that date back hundreds of years. This humble sweet has evolved over the years to become an eleborate art form. One needs only to walk down a street full of cafes or even enter a small corner shop to be greeted with adverts and colourful displays of ‘figolli’. From famous local chefs to home cooks, ‘figolli’ dominate everyone’s social media, homes and shop displays during this time.

The word ‘figolli’ comes from the Sicilian word ‘figurina’. The earliest documented references of this Easter pastry date back to the second-half of the 18th Century. They were traditionally made during the Holy Week to be gifted to family and friends on Easter Sunday. The shapes were usually common Christian symbols like fish, baskets, lambs or a cross, however, they evolved to become more commercial, such as cartoon figures, mermaids, cats and various other animals. It is thought that the fish symbolised Jesus Christ, and baskets symbolised fertility. Icing is usually the go-to choice for decoration, with a colourful foil-wrapped egg stuck in the middle, however chocolate is also a popular option nowadays.

In many Maltese families, baking ‘figolli’ is a tradition that brings together at least two to three generations a few days before Easter Sunday, and collaborative baking and decorating ensues amidst boisterous camaraderie. Although there is a basic traditional recipe for the figolla, an individual is free to add his signature to it, and family recipes are usually passed down from one generation to the next. Personally, I am all for the traditional version with a healthy twist, covered in chocolate and a handful of colourful vermicelli.

What’s the healthy twist? Simple, with the addition of wholemeal flour and oats, the pastry is higher in fibre and thus helps to prevent your blood sugar level from spiking suddenly. Grinding almonds with their skin on also further contributes to the fibre content, whilst adding a stronger earthier and nuttier flavour to the filling.