Għadam tal-lewż ta’ Novembru (Almond bones)

Għadam tal-lewż

Pastry:  Mix 350g plain flour, 1 tsp bicarbonate of soda, 175g sugar, zest of one lemon/orange, add 175g of margerine and mix till mixture resembles fine breadcrumbs.  Add two egg yolks, some vanilla essence and add a few tbs of water to form a soft dough.  Refridgerate for at least one hour.

Filling:  Mix 175g pure ground almonds, 75g sugar, 2 egg whites, juice of half a lemon;  mix well.

Roll out the pastry (not very thinly) and cut bone shapes;  line a dish with baking paper.  Place the cut pieces on the dish, add some filling, and cover with more pastry cut in the shape of bones.  Press the edges together.  Bake in a preheated oven (fan electric 150) for about 30/45 minutes till a light golden colour.  Cool and decorate with glace icing (mix 300g icing sugar with 2 tbs warm water) or chocolate glace icing (just add 2 tbs of cocoa powder to the icing mix).



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