Figolli (Maltese Easter Pastries)

Steps

1. Sift the flour into a bowl, and rub in the margarine until the mixture returns to a powdery consistency.
2. In a separate container, mix the eggs and sugar until well blended.
3. Mix the orange zest into the egg and sugar.
4. Fold the egg mixture into the flour mixture.
5. If necessary mix in some water to help the mixture form a dough. Add the water very carefully, drop by drop, as you will only need a little bit, and too much will ruin the pastry.
6. In a small skillet, gently heat the water and dissolve all the sugar into it.
7. Once the sugar has completely dissolved, bring the water to the boil, and immediately remove from the heat.
8. Stir the ground almonds into the hot sugar solution. Mix well until you get a paste-like filling.
9. Flour a clean surface, and roll out about a quarter of the dough with a rolling pin.
10. Cut two identical figolli shapes (see image) from the dough and remove the excess.
11. Spread about a quarter of the filling on one of the shapes. Leave a 1–2 cm border without any filling on it.
12. Place the second identical shape on top of the first, making sure to align both shapes properly.
13. Press the edges of the two pieces of dough all around so they seal. Wetting the fingers with some cold water can help if the 2 layers are difficult to combine.
14. Repeat the above steps for the other 3 figolli.
15. To bake, preheat the oven to 190 °C. Place double layer of baking paper on a baking tray, and place the figolli gently on paper.
16. Bake in the preheated oven until the top turns golden and the edges start becoming dark (about 30 minutes).