Maltese Almond Cookies (Biskuttini tal-Lewz)
Maltese almond cookies are a flourless sweet made from little more than ground almonds, sugar and whipped egg white. Folding in stiff egg white gives a dough that holds its shape in the hand, and the baked biscuit has a chewy middle and a lightly crisp surface. Each one sits on rice paper, which keeps the sticky bottoms from clinging to the dish, and a whole almond marks the top. They suit anyone who avoids wheat.
Instructions
Put the ground almonds, sugar, lemon juice and almond essence in a bowl and stir them together.
Whip the egg whites until they hold stiff peaks. Add them to the almond mixture and mix well until it comes together as a dough.
Line a flat baking dish with rice paper.
Scoop up a tablespoon of dough, roll it between your palms into a small ball, and set it on the rice paper. Press it down gently so it is slightly flattened.
Shape the rest of the dough the same way, leaving a little space between the cookies.
Press a whole almond into the top of each cookie. Bake at 375°F for 25 minutes, or until the cookies are light golden brown.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
