Biskuttini tal-Lewż (Maltese Almond Macaroons)
Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.
Ingredients
- 300g ground almonds
- 220g caster sugar
- 2 egg whites
- Zest of 1 lemon
- 1 tsp almond essence (optional)
- Pinch salt
- Whole almonds or glacé cherries, to decorate
Instructions
- Make the mixture: Mix the ground almonds, sugar, lemon zest, almond essence if using, and salt. Add the egg whites gradually and mix to a sticky paste.
- Shape: Preheat the oven to 170°C (fan 160°C). With damp hands, shape the mixture into small mounds and place on a lined baking tray.
- Decorate: Press a whole almond or half glacé cherry into the top of each biscuit.
- Bake: Bake for 15-18 minutes until lightly golden at the edges but still soft in the centre.
- Cool: Cool completely on the tray before moving, as they firm up as they cool.
Biskuttini tal-Lewż are Maltese almond macaroons: crisp on the outside, chewy inside, and scented with lemon and almond. They are often served at weddings, baptisms, Christmas, and family celebrations.
Serving Suggestions
- Serve with coffee or tea
- Add to a festive biscuit platter
- Wrap as small gifts
- Pair with other Maltese sweets such as figolli or kwareżimal
Traditional Notes & Tips
- The mixture should be sticky but hold its shape
- Do not overbake; they should remain chewy
- Damp hands make shaping easier
- Some families use orange zest instead of lemon
- They keep well in an airtight tin