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.
Serving: 25
Calories: 80kcal
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.
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Nutrition
Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 9mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.3mg
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.