# Biskuttini tal-Lewż (Maltese Almond Macaroons)

Source: https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/

Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.

Prep time: 20 minutes
Cook time: 18 minutes
Servings: 20 biscuits
Tags: dessert, biscuits, almonds, maltese-classic, gluten-free, celebration, traditional



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 300g ground almonds

- 220g caster sugar (superfine sugar)

- 2 egg whites

- Zest of 1 lemon

- 1 tsp almond essence (optional)

- Pinch salt

- Whole almonds or glacé cherries, to decorate


## Instructions

1. **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.

2. **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.

3. **Decorate**: Press a whole almond or half glacé cherry into the top of each biscuit.

4. **Bake**: Bake for 15-18 minutes until lightly golden at the edges but still soft in the centre.

5. **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.

## Ingredient Substitutions Outside Malta

Use unsweetened ground almonds or finely ground almond flour. A coarser almond meal gives more texture and may include skin. Caster sugar is superfine sugar, not icing sugar. Almond extracts and essences vary in strength, so follow the product label when using the optional flavouring.

## 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

## Almond biscuits for a celebration

[Visit Gozo's sweets guide](https://visitgozo.com/2024/10/22/delectable-treats-more-gozos-sweets-indulgences/) describes almond macaroons called *Biskuttini tal-Għarusa*, or bride's biscuits, and versions topped with either an almond or a coloured cherry.

The simpler macaroons on this page can join a mixed sweet platter or be served with coffee. The topping is a visible variation you can choose for the occasion, while keeping the almond flavour and chewy centre of this recipe.





## Explore the collections

- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)

- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)

- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)


## Serve with or cook next

- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the almond macaroons with a small cup of spiced coffee.

- [Kwareżimal (Maltese Lenten Biscuits)](https://www.malteserecipes.com/recipes/kwarezimal/): Try a denser almond biscuit flavoured with citrus and spice.

- [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Use almond filling in a larger decorated pastry for Easter.