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Ingredients
ScaleNo serving count in the source — scale by factor
- ground almonds or almond meal300 g
- white granulated sugar250 g
- lemon juice1 tbsp
- egg whites2
- almond essence1–2 drop
- vanilla essence
- whole almonds, whole; for decoration
- rice paper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine ground almonds, sugar, lemon juice, and almond essence in a bowl.
Whip the egg whites until stiff, then add to the almond mixture. Mix well to make a dough.
Lay rice paper on flat baking dish.
Place a tablespoon of the dough in your palm and roll it into a small ball. Place on rice paper, and flatten slightly.
Repeat the shaping process with the remaining dough.
Press an almond into the top of each cookie, and bake at 375°F for 25 minutes or until light golden brown.
Region evidence: recipe text — “Maltese Almond Cookies (Biskuttini tal-Lewz)”
