For the Pastry:

  • Vanilla Essence
  • 400g Self Raising Flour
  • 200g Rico White Sugar
  • 200g Margarine
  • Juice and grated peel of ½ lemon
  • 1-2 eggs
  • Milk if needed

For the Filling:

  • 200g Ground Almonds
  • Almond Essence
  • 100grms Rico White Sugar
  • Water




  • Work the margarine well into the flour.
  • Beat the eggs well and mix with sugar. Add flour and margarine.
  • Add rest of ingredients and work into dough.


  • Mix the sugar with water and bring to the boil.
  • When the mixture threads add the ground almonds
  • Stir well and when done remove from fire and allow to cool.


  • Heat oven
  • Roll out the pastry and cut two identical shapes.
  • When the almond paste cools, spread it on one the shapes.
  • Place the other identical shape and press together.
  • Place the figolla on a grease baking tin and bake.
  • When baked leave figolla to cool.
  • Decorate as desired using either icing sugar or melting chocolate.
  • Place an Easter egg in the centre of figolla while icing or chocolate is still soft.