Pastini Di Mandorla are popular almond cookies that are a specialty of Malta. These almond cookies were introduced to me by my Maltese friend Georgina.
The back story
My friend Georgina has been dropping off her almond cookies for over a decade! Every time my Dad visits us here in California she would drop off her almond cookies. Once she figured out how much I too loved her cookies, she started gifting them for my birthday as well. Honestly, I never bothered to ask her how to make them since I was getting my supply about twice a year.
But then the time finally came when I had to ask Georgina for her recipe, as she had just dropped off her last batch 😞. She was moving 😞. Not just moving to another neighborhood or to another state, but moving to another country! Georgina moved to Bristol in United Kingdom this past summer. Way too far for her to drop off her almond cookies and I finally had to ask her for the recipe so I could start making them myself. I don’t know why I didn’t get the recipe sooner. These cookies are so easy to make, yet look and taste positively gourmet 😋.
Simple ingredients simple recipe
You know the best thing about this recipe? The ingredients are pure and simple – just almonds, powdered sugar, one egg, lemon zest, and almond essence. Beautiful cookies that are light and delicious.
I’m sure going to miss my dear friend Georgina 😞, but our memories and her delectable recipes will linger with me forever ❤️😍😋! Georgina’s rose petal jam Georgina’s Maltese Easter Figolli Georgina’s Cottage Garden Delight.
Pastini Di Mandorla. Maltese Almond Cookies
recipe from Georgina from her blog tal-forn.com
Makes 20 cookies
- 200g pure ground almond
- 200g powdered sugar
- zest of a lemon
- 1 egg
- 1 tsp almond essence
- 1 egg white beaten for dipping
- 3/4 cup slivered almonds to use as topping
- rice paper or parchment paper (optional if you use a silpat)
This has to be the easiest recipe to follow! Just mix, roll, cut, and bake!
Preheat the oven to 350 degrees
Place the rice paper if using, on the baking dish.
Mix all the ingredients except for the slivered almonds together in a bowl to form a ball. Do not be tempted to add more liquid as this is supposed to be on a dry side. If you add more liquid, the cookies will flatten and you don’t want that. If you see that the result is too sticky, add more ground almonds.
Cut the mixture into four equal pieces. Roll into four long ropes. Cut into two inch pieces.
Form into crescents. Or shapes that I could manage LOL
Beat the egg white in a small bowl. Place the slivered almonds in a flat plate. Dip the crescents in the egg white, then again in the slivered almonds and then place on the prepared baking dish. Bake for 15 mins until just golden.
Cool on wire tray and sprinkle some powdered sugar for presentation.
I couldn’t make my cookies into crescent shapes nonetheless they turned out delicious!