Maltese Almond Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Maltese
Serves: 25
  • 200 gr ground almonds
  • 180 gr sugar
  • ½ tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 large egg whites
  • ½ tsp vanilla extract or half vanilla bean
  • 25 whole blanched almonds
  • Rice paper for baking ( or parchment paper)
  1. In a large bowl, fold in all the ingredients and mix until evenly combined.
  2. Shape small amounts into tiny balls with the help of your hands.
  3. Flatten up the surface by lightly pressing each ball with your thumb.
  4. Arrange the cookies on a tray covered with traditional rice paper or parchment paper.
  5. Top with a whole blanched almond,
  6. Bake in a preheated oven to 170C/350F for 10-12 min, or until golden and crisp on the outside but still slightly chewy inside. If you like them harder, bake for 2-3 mins longer.
  7. Store in a airtight container in a cool place and serve within 3 days.
Rice paper is traditionally used in the maltese cuisine for baking almond cookies, It's available in italian/maltese deli's and speciality food stores. Don't worry too much about it though, you can easily substitute with parchment paper.
Recipe by The Petite Cook at