Episode 5.7 Almond Biscuits (Nonna biscuits)
Almond biscuits (Biskuttini tal-Lewz Morr) are a traditional Maltese treat to have with coffee. To me these mean family. My Aunty Vicky would always have a box of her homemade biscuits on hand for whenever you visited. They always were decorated with almonds. She was so chuffed, that of all the traditional Maltese cooking on offer at family gatherings, I always made a beeline to her biscuits. They are gluten free and quite frankly, delicious. My Aunty Mary, also made these biscuits - hers always included lemon zest and were decorated with glacé cherries.
I have incorporated both aunts'
recipes and so have named these "nonna biscuits" to honour both of these amazing cooks. To see how easy these are to make, check out my YouTube video below
Recipe
Makes 30
Ingredients:
400 g almond meal
375 g castor sugar
4 egg whites
1 tsp almond essence
Zest of one lemon
Whole blanched almonds
Method:
Preheat oven to 180°C.
Lightly beat egg whites with a fork. In a large bowl mix together all ingredients until the sugar dissolves. The mixture will be sticky.
Roll teaspoonful of mixture into small balls and place on a tray lined with greaseproof paper or rice paper, about 3 cm apart. Place an almond on top of each ball.
Bake for 15-20 minutes. Allow to cool on the tray before placing on a cooling rack.
Store in an airtight container.
I have incorporated both aunts'
recipes and so have named these "nonna biscuits" to honour both of these amazing cooks. To see how easy these are to make, check out my YouTube video below
Recipe
Makes 30
Ingredients:
400 g almond meal
375 g castor sugar
4 egg whites
1 tsp almond essence
Zest of one lemon
Whole blanched almonds
Method:
Preheat oven to 180°C.
Lightly beat egg whites with a fork. In a large bowl mix together all ingredients until the sugar dissolves. The mixture will be sticky.
Roll teaspoonful of mixture into small balls and place on a tray lined with greaseproof paper or rice paper, about 3 cm apart. Place an almond on top of each ball.
Bake for 15-20 minutes. Allow to cool on the tray before placing on a cooling rack.
Store in an airtight container.
updated June 2023
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