Figolli (Maltese Almond-Filled Easter Cookies)

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   ["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."]

* Per serving · 4 servings · Values may vary.

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