Maltese Almond Cookies (Biskuttini tal-Lewz)
Source and licence
"Maltese Almond Cookies (Biskuttini tal-Lewz)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Maltese_Almond_Cookies_(Biskuttini_tal-Lewz), revision 4515297), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Maltese_Almond_Cookies_(Biskuttini_tal-Lewz)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515297
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 300 g ground almonds or almond meal
- 250 g white granulated sugar
- 1 tbsp lemon juice
- 2 egg whites
- 1–2 drops almond essence
- Vanilla essence
- Whole almonds for decoration
- Rice paper
Method
- 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.