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 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 Recipe
5 from 2 votes

Maltese Almond Cookies

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
Keyword: almond, almond cookies, cookies, dairy-free, gluten-free, quick, quick dessert
Servings: 25
Author: The Petite Cook

Ingredients

  • 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

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!

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

 

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