Sweets / RICETTI
Maltese Easter almond pastries
Double-layer sweet pastries with almond filling and Easter decoration.
◷ 150 min / 8 servings
Method
- Rub butter into flour. Add sugar, lemon zest, yolks and enough water for a soft dough. Chill 30 minutes.
- Mix almonds, filling sugar, whites and orange blossom water into a firm paste.
- Roll pastry 4 mm thick and cut 16 medium shapes. Fill 8, leaving a 1 cm border; moisten edges and seal with the other shapes.
- Bake 20–25 minutes at 180°C, or 160°C fan, until pale golden. Cool completely, coat with chocolate and add chocolate eggs.
✳ From the kitchen
Baking time depends on shape size; leave a clear pastry border.
Tradition reference
Heritage Malta · Maltese food traditions ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.