Figolli (Maltese Almond-Filled Easter Cookies) - cooking recipe

Ingredients

Dough
14 ounces all-purpose flour
4 1/2 ounces sugar
4 1/2 ounces margarine
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
1 pinch lemon zest or 1 pinch orange zest
Filling
7 ounces ground almonds
3 1/2 ounces sugar
2 ounces water
1/2 teaspoon almond extract
Icing
icing sugar or chocolate

Preparation

Combine the dry ingredients. Work in the margarine until the mixture is crumbly. Beat eggs with vanilla and pour into the mixture. Work the mixture until it forms a dough. Do not overwork. Wrap the dough and refrigerate for about an hour.
Mix the filling ingredients when you are ready to use it.
Roll out the dough to approximately 1/4\" thickness. Cut the dough into the desired shape. Make two of the same shape, with one slightly larger. Place one piece on a floured baking sheet or greased glass dish if making a rectangle. Spread some of the filling on the dough, leaving a finger-width gap at the edges. Wet the edges and place the larger piece on top. Pat around the edges to ensure the pieces of dough form a seal.
Bake at 350F for approximately 30-40 minutes depending on the size. Look for a golden bottom.
Allow to cool completely. Make a thick icing of icing sugar and water. We add a touch of almond extract for added flavour. Another option is to melt chocolate. Cover the cookie with your choice of icing. Ice on a cooling rack with waxed paper underneath to catch drippings. Allow to harden. If you feel creative, you can decorate the shape with coloured icing, candy decorations, etc.