Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin. Lay the second shape over the top and press the edges together. Cool on the tray. While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape. As children we used to be intrigued by the egg right in the middle of the man or woman's tummy.
Ground almonds are very expensive and full-size figolli are enormous.
You might like to consider making the quantity of this recipe and making the figolli half the size, using tiny sugar-coated eggs. Less traditional but still good.