Maltese
Biskuttini tal-Lewż (Maltese Almond Macaroons)
Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.
Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- 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.
The recipe
Biskuttini tal-Lewż (Maltese Almond Macaroons)
Ingredients
Ingredients
Method
- 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
Recipe adapted from Maltese Recipes.
Storage
No specific storage guidance is provided in the source recipe.
Freezing
Check the recipe notes for any dish-specific freezing guidance.
Reheating
Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.
Keep cooking
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