Maltese Almond Biscuits – Biskuttini tal-lewz


Makes about 42


600g ground almonds
450g caster sugar
1 teaspoon almond essence
3 teaspoons baking powder
5 egg whites
100g icing sugar
almonds or candied cherries, halved


Pre-heat the oven to 170°C.

In a medium-sized bowl, combine the ground almonds, caster sugar, almond essence and baking powder.

In a large bowl, whisk the egg whites until light and foamy. Slowly add the almond mixture to the egg whites until they are mixed together properly.

Line a baking tray with baking paper. With your hands, form golf-sized balls of the mixture. Dip into the icing sugar and place on the tray. Press the biscuit down slightly and add either an almond or a candied cherry on top of each ball.

Bake for 15 minutes or until lightly browned. Remove and allow the biscuits to cool.

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