At Christmas time, I really like marzipan and all things with the flavour of almonds, so I was happy to discover these little cookies from Malta. They’re super-simple to make – just prepare a simple dough with almonds, sugar and egg white, roll and bake. Which is great when you’ve not done all your present shopping and time is fast running out…
Apart from that really amazing name, I have not been able to find out very much about these cookies, other than they are a festive treat and that they used to be served at christenings. In a way, I quite like the idea that in a world where you can in theory google anything, there are still things which have kept a fairly low profile. The other snippet of information I found is that these are traditionally made on rice paper. If you can find it, then great, but I used greaseproof paper that I rubbed with a little neutral oil which worked like a dream.
These cookies are undoubtedly one to make for people who like almonds, and I’ve been enjoying them with coffee to have a vague sense of Mediterranean sunshine during the cold London winter. They are also a good choice if you’ve got to make something for guests who are avoiding dairy or gluten.
As well as almonds, these cookies also include lemon zest plus a little lemon juice. This adds a fresh flavour note which I think works really well with the almonds. If that’s not your thing, I think orange zest is a good alternative – it mixes with the almond essence to give you a flavour reminiscent of orange blossom.
To make Biskuttini tal-Lewz (makes 25):
• 200g ground almonds
• 180g caster sugar
• zest of a lemon
• 1/2 teaspoon almond extract
• 1 large egg white
• lemon juice, to bind
• whole almonds
1. Preheat the oven to 170°C (350°F). Line a baking tray with greaseproof paper rubbed very lightly with oil.
2. Put everything apart from the lemon juice and whole almonds in a bowl and mix well. Add lemon juice, half a teaspoon at a time, to make a pliable dough (I used two teaspoons).(*)
3. Roll the dough into a long sausage, and cut into 25 pieces. Roll each piece into a ball. Place each ball on a baking tray, flatten slightly, and press a whole almond into the centre.
4. Bake the cookies for 10-12 minutes until golden. You may need to turn the tray half-way for an even colour.
(*) If the dough is very dry, you can also add water as well as lemon juice to avoid the flavour of the cookies becoming too sharp.