Sweets / RICETTI
Maltese hand-coated sugar almonds
Almonds coated in layers of sugar, adapted for the home kitchen.
◷ 90 min / 20 servings
Method
- Dry almonds on a tray at 120°C for 15 minutes without browning.
- Dissolve sugar in water and boil for 3 minutes. Add blossom water and colour if using. Keep syrup warm.
- Put almonds in a heavy pan over the lowest heat. Add syrup a spoonful at a time, stirring with a wooden spoon until each layer dries and turns white.
- Repeat with remaining syrup without letting sugar brown. Spread on paper and cool and dry completely.
✳ From the kitchen
Commercial perlini use revolving coating equipment; this hand-made version has a more rustic finish.
Tradition reference
Malta food tourism brochure · Traditional sweets and perlini ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.