Chewy, delicious, naturally gluten-free and dairy-free, all you need is 5 ingredients and 20 minutes to make these classic maltese almond cookies.
I’ve always been a fan of Maltese cuisine, from the famous street food pastizzi, to mouthwatering timpana plates, there are amazing authentic flavors to try and taste around the island.
Surprisingly, Maltese culinary tradition doesn’t include many sweet recipes.
Most desserts require very simple ingredients, and some others are borrowed from the close Sicily (like the famous cassata or cannoli).
These traditional Biskuttini tal-Lewz, or almond cookies, are a traditional Maltese dessert usually prepared over Christmas, Easter and other festive holidays.
Full of delicious almond flavour and a hint of lemon, these slightly chewy light cookies make a perfect treat for yourself or to share with friends.
Since there’s always a holiday around the corner, these would be a lovely idea for a cute DIY gift for the foodies in your life.
Traditional Maltese almond cookies are made with only 5 ingredients and are ready in only 20 min.
This is one of the easiest cookie recipes you’ll ever try, and it’s made with simple pantry ingredients, you most probably have in your kitchen already.
Making these cookies couldn’t be easier.
Throw all the ingredients in a large bowl, or simply fold them all together in a food processor.
Mix for about 1 minute or until evenly combined.
With the help of your hands shape small amounts of the cookie mixture into tiny balls.
Like thumbprint cookies, you need to flatten up the surface by pressing the balls a little with your finger.
Arrange the cookies on a tray covered with rice paper or parchment paper.
The traditional recipe calls for rice paper, but I didn’t have it and simply used parchment paper. So, I guess, don’t worry about that.
Top each cookie with a whole blanched almond and they’re ready to hit the oven.
Bake for 10-12 minutes, until they are crispy and golden on top, but still soft and chewy inside.
If you want them on the dryer side, just bake for 5-10 minutes more.
Remove the baking tray from the oven and transfer the cookies on a cooling rack.
Allow to cool slightly, then they’re all ready to be served and devoured!
How to store
Place the prepared cookies in an airtight container and store in the fridge for up to 4 days.
Maltese Almond Cookies
- 200 gr ground almonds
- 180 gr sugar
- 1/2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1 large egg whites
- 1/2 tsp vanilla extract or half vanilla bean
- 25 whole blanched almonds
- Rice paper for baking or parchment paper
- In a large bowl, fold in all the ingredients and mix until evenly combined.
- Shape small amounts into tiny balls with the help of your hands.
- Flatten up the surface by lightly pressing each ball with your thumb.
- Arrange the cookies on a tray covered with rice paper or parchment paper.
- Top each cookies with a whole blanched almond.
- Bake in a preheated oven to 170°C/350°F for 10-12 minutes, or until golden and crisp on the outside but still slightly chewy inside. If you like them more crunchy, bake them for 5 minutes longer.
- Remove the baking tray from the oven and transfer the cookies on a cooling rack. Allow to cool slightly, then serve.
This post was originally published in November 2015 and updated with more info.