# Għadam tal-Mejtin (Maltese Almond Bone Biscuits) Source: https://www.malteserecipes.com/recipes/ghadam-tal-mejtin/ Bone-shaped Maltese sweet pastries with almond filling and white icing, associated with All Souls' Day and November remembrance. Prep time: 50 minutes (plus 30 minutes chilling and cooling) Cook time: 30 minutes Servings: 12 biscuits Tags: dessert, biscuits, pastry, almonds, all-souls, november, autumn, maltese-classic, traditional, vegetarian Għadam tal-Mejtin means bones of the dead: bone-shaped sweet pastries with an almond centre and a pale icing finish. They belong to Malta's November remembrance traditions, especially All Souls' Day. This batch uses paired pastry shapes and a simple egg-free sugar glaze; allow the baked biscuits to cool fully before decorating. ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - **Sweet pastry** - 400g plain flour (all-purpose flour), plus extra for rolling - 175g cold butter, cubed - 120g caster sugar (superfine sugar) - Zest of 1 lemon - 1 tsp vanilla extract - Pinch salt - 2 egg yolks - 50-70ml cold water, added as needed - **Almond filling** - 250g ground almonds - 200g icing sugar (powdered sugar) - 2 egg whites - 1/2 tsp almond extract (optional) - **White glaze** - 180g icing sugar (powdered sugar) - 2-3 tbsp water, added gradually - 25g chopped almonds, to finish (optional) ## Instructions 1. **Make the pastry**: Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the caster sugar, lemon zest, vanilla, and salt. Add the egg yolks and 50ml cold water, then add only enough of the remaining water to bring the dough together. Flatten into a disc, cover, and chill for 30 minutes. 2. **Mix the filling**: Combine the ground almonds and 200g icing sugar. Work in the egg whites and optional almond extract to make a thick paste that holds its shape. Cover and refrigerate while rolling the pastry. 3. **Cut the bones**: Heat the oven to 180°C (fan 160°C) and line two baking trays. Roll the dough on a lightly floured surface to about 4mm thick. Use a bone-shaped cutter or a clean baking-paper template about 12cm long to cut 24 matching shapes, rerolling the scraps once. 4. **Fill and seal**: Place 12 shapes on the trays with space between them. Divide the filling into 12 portions and spread each along a pastry bone, leaving a clear border of about 8mm. Brush the border lightly with water, lay a matching pastry shape over it, and press firmly around the edges to enclose the filling. 5. **Bake**: Bake for 25-30 minutes until the edges are pale golden, the pastry feels set, and the filling is cooked through. If baking both trays together, swap their positions midway if your oven browns unevenly. Leave on the trays for 10 minutes before moving carefully to a rack. 6. **Glaze when cold**: Mix the remaining 180g icing sugar with 2 tbsp water, adding more by the teaspoon until thick but spreadable. Spread over the completely cooled biscuits, add the optional chopped almonds, and leave the glaze to set before serving. ## A Bone Shape Without a Special Cutter Draw a short, broad shaft with two rounded lobes at each end on baking paper. Keep the narrowest part at least 3cm wide so it is easier to lift. Cut out the template and use it to guide a small knife; you need a matching top and bottom for each biscuit. Lift the shapes with a broad spatula rather than pulling on the ends. If the dough becomes soft, chill it briefly before continuing. Larger templates produce fewer biscuits and may need longer in the oven. ## Filling and Decorating Tips The almond paste should stay inside the pastry border. Overfilling or leaving gaps around the ends lets it escape during baking. Use finely ground, unsweetened almonds rather than ready-made marzipan, which already has its own sugar and texture. The white glaze above contains icing sugar and water, without raw egg. Apply it only once the biscuits are cold. Chopped almonds are optional; leaving the glaze plain keeps the bone shape clear. ## Serving and Keeping Serve once the glaze has set, with tea or [Maltese coffee](/recipes/maltese-coffee/). Keep fully cooled biscuits in an airtight tin for a short make-ahead. For longer preparation, freeze the cooled, unglazed pastries in a sealed container, then thaw and decorate before serving. Our [All Saints, All Souls, and Halloween collection](/collections/maltese-all-saints-halloween-food/) brings these biscuits together with autumn menu ideas and explains the different occasions. ## November bones and All Souls' Day [Visit Gozo's sweets guide](https://visitgozo.com/2024/10/22/delectable-treats-more-gozos-sweets-indulgences/) connects Għadam tal-Mejtin with November and All Souls' Day, describing almond shortcrust biscuits. Their bone shape gives this sweet its name and distinguishes it from the decorated almond pastries made for Easter. All Saints' Day falls on 1 November and All Souls' Day on 2 November, as illustrated by the [Archdiocese of Malta's account of the two observances](https://church.mt/all-saints-and-all-souls-day-2/). These biscuits can also suit a Halloween gathering, but their documented Maltese association is with remembrance of the dead. ## Explore the collections - [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/) - [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/) - [All Saints, All Souls and Halloween food](https://www.malteserecipes.com/collections/maltese-all-saints-halloween-food/) ## Serve with or cook next - [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Compare the almond-filled pastry technique with Malta's decorated Easter figures. - [Torta tal-Qargħa Ħamra (Maltese Pumpkin and Rice Pie)](https://www.malteserecipes.com/recipes/torta-tal-qargha-hamra/): Make a savoury pumpkin pie before serving the November biscuits. - [Homemade Baci (Chocolate and Hazelnut Sweets)](https://www.malteserecipes.com/recipes/homemade-baci/): Add small chocolate-and-hazelnut sweets to a sharing platter.