Maltese Almond Cookies

Course: Dessert

Cuisine: Maltese

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings:

Calories: 80kcal

Author: Andrea Soranidis

Chewy, delicious, naturally gluten-free and dairy-free, all you need is 5 ingredients and 20 minutes to make these classic maltese almond cookies.

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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.

Nutrition