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    Home » Recipes » Cookie Recipes

    Maltese Almond Cookies {Gluten-free + Dairy-free}

    Published: Mar 17, 2020 · Modified: Sep 8, 2022 by Andrea

    Jump to Recipe

    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).

    Traditional Maltese Almond Cookies - Sweet, aromatic, naturally gluten-free and dairy-free, all you need 5 ingredients and 20 mins! Recipe by www.thepetitecook.com

    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.

    Step-by-step recipe

    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.

    recipe method collage, step 1 and 2: all the ingredients in the bowl of a food processor in the first image, all the ingredients mixed in the bowl of a food processor in the second image.

    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.

    recipe step 3: balls of cookie mixture arranged on a baking tray covered with parchment paper.

    With the help of your hands shape small amounts of the cookie mixture into tiny balls.

    recipe step 4: thumb pressing down the center of the cookie ball to flatten it up slightly.

    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.

    maltese almond cookies on a baking tray.

    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!

    recipe step 5: almond cookies arranged on a baking tray covered with parchment paper, ready to go in the oven

    How to store

    Place the prepared cookies in an airtight container and store in the fridge for up to 4 days.

    Print SaveSaved!
    4.88 from 8 votes

    Maltese Almond Cookies

    Prevent your screen from going dark
    Chewy, delicious, naturally gluten-free and dairy-free, all you need is 5 ingredients and 20 minutes to make these classic maltese almond cookies.
    Prep Time5 mins
    Cook Time12 mins
    Total Time17 mins
    Course: Dessert
    Cuisine: Maltese
    Serving: 25
    Author: Andrea Soranidis

    Ingredients

    • 200 g ground almonds
    • 180 g sugar
    • ½ tablespoon fresh lemon juice
    • 1 teaspoon fresh lemon zest
    • 1 large egg whites
    • ½ teaspoon vanilla extract or half vanilla bean
    • 25 whole blanched almonds
    • Rice paper for baking, or parchment paper

    Instructions

    • 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.

    Notes

    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.
    How to store: place prepared cookies in an airtight container and store in the fridge up to 4 days.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    This post was originally published in November 2015 and updated with more info.

     

    More Cookie Recipes

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    Comments

    1. Tabitha says

      December 29, 2021 at 2:56 am

      5 stars
      A total crowd pleaser! I'm ethnically Maltese but don't cook the cuisine. These cookies were the perfect place to start. Marzipan is a quintessential Maltese flavour, so this almond-heavy recipe hits the right note.

      Reply
    2. Ritienne Sammut says

      November 14, 2021 at 6:58 am

      hello andrea, is this reciepe gluten free and lactose free please?
      thanks regards Ritienne

      Reply
      • Andrea says

        November 15, 2021 at 12:53 pm

        Hi Ritienne, this maltese almond cookies recipe doesn't include gluten and dairy so it's gluten-free and dairy-free!

        Reply
    3. Anna Vella says

      September 05, 2021 at 4:14 pm

      Hi , just wanted to know if I can freeze the dough ?
      Regard
      Anna

      Reply
    4. Margaret bandara says

      April 06, 2021 at 4:10 pm

      Hi Andrea
      I love your recipe of your almond biscuits. I was wondering if you can please let me know on a traditional Maltese recipe for making fogeili it’s pastry with a almond filling.
      Kind regards
      Margaret

      Reply
    5. mohan says

      March 19, 2020 at 5:28 am

      5 stars
      This recipe looks great and really easy.I would certainly love to try the recipe.

      Reply
    6. Lindley says

      February 25, 2020 at 9:57 pm

      Hi Andrea, the refrigeration idea worked! Now they taste AND look great 🙂 Thanks for the recipe!

      Reply
    7. rae says

      May 30, 2019 at 12:54 am

      Hello! These Maltese cookies are sooo yummy! I was wondering if you knew a way to stick the almonds back onto the cookie because a lot of my almonds feel off of the cookie:( Should i use maybe a mixture of sugar with a little water to make the sugar sticky? Thank You!

      Reply
      • Andrea says

        May 30, 2019 at 5:12 pm

        I'm so glad you like them Rae! I think if you mix icing sugar with a little amount of milk, the almonds will stick back to the cookie! Let me know if it works 🙂

        Reply
    8. Patricia Rao says

      December 08, 2018 at 11:18 pm

      Hi Andrea, I’m Maltese and I went to Malta back in May to visit my family. I love these cookies and brought back 4 dozen of them back home so my kids could try them. I bake all the time but never tried doing these. Can I use almond meal as a substitute to ground almonds. And if so how much should I use.

      Reply
      • Andrea says

        December 09, 2018 at 2:05 pm

        Hi Patricia! I'm so glad you love these cookies as much as I do, I hope your kids liked them! You can definitely substitute the same amount of ground almonds with almond meal (they're super similar). I look forward to hearing how the cookies turned out!!

        Reply
    9. Lindley says

      May 12, 2018 at 5:08 pm

      I love the taste of these but they always seem to spread out rather than stay in the ball-form during baking. Do you have any suggestions? Could it be that I’m using granulated sugar rather than caster sugar? I’ve noticed other recipes recommend caster.

      Reply
      • Andrea says

        May 13, 2018 at 6:52 am

        Hey Lindley, sorry to hear that! I usually use caster sugar too, but I think if you refrigerate the cookie balls for about 1 hour and then put them straight in the hot oven, they should not spread 🙂

        Reply
    10. Melissa says

      November 27, 2016 at 6:40 pm

      My grandma makes these all the time 🙂 Great memories!

      Reply
    11. Anne Prosser says

      September 08, 2016 at 4:30 pm

      Please provide the equivalent in cups for the almonds and sugar. They look delicious.

      Reply
      • Andrea says

        September 11, 2016 at 10:52 pm

        Hi Anne, I find measuring in grams more accurate when making some baking recipes. Plus there is a difference between US and UK cups, so I think it's best if you use a convertible sheet or a kitchen scale for making this and other dessert recipes 🙂

        Reply
    12. nadiashealthykitchen says

      November 09, 2015 at 9:55 pm

      They look and sound so delicious 😀

      Reply
      • Andrea says

        November 10, 2015 at 8:12 am

        They really are delicious I promise! Hope you try them Nadia 🙂

        Reply
    13. Laiba says

      November 03, 2015 at 10:06 am

      Yummmmy

      Reply

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