Sweets / RICETTI
Maltese almond fingers
Sweet pastry fingers topped with almond paste.
◷ 100 min / 20 servings
Method
- Rub butter into flour. Add sugar, egg and water only if needed. Chill dough 30 minutes.
- Mix almonds, icing sugar, whites and zest into a firm pipeable paste.
- Roll dough 4 mm thick and cut 20 strips about 8 × 3 cm. Spread thinly with jam and pipe almond paste along each.
- Bake on a lined tray 18–22 minutes at 180°C, or 160°C fan, until edges colour. Cool and brush with a little warmed jam to glaze.
✳ From the kitchen
Here pasta frolla means the almond fingers, rather than plain tart dough.
Tradition reference
Sweet Maltese Moments · Traditional baking book discussion ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.