Biscotti tal-Lewz (Maltese almond biscotti)
Crunchy twice-baked almond biscuits with lemon zest, perfect for dunking in coffee or sweet wine.
- Time1 hr
- LevelMedium
- Costabout £0.18 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a large baking tray with baking paper. Toast the almonds on a tray for 6 minutes until they smell nutty, then leave to cool.
6 min - 2
Mix the flour, sugar and baking powder in a bowl. In a jug, beat the eggs with the lemon zest and vanilla.
- 3
Pour the egg into the flour and stir to a stiff, sticky dough. Fold in the cooled almonds.
- 4
With floured hands, shape the dough into two logs about 25 cm long and 6 cm wide. Lay them well apart on the tray.
- 5
Bake for 25 minutes until firm and lightly golden. Leave to cool for 10 minutes.
25 min - 6
Lower the oven to 160°C (140°C fan). Slice each log on a slant into 1.5 cm slices with a sharp serrated knife. Lay the slices flat on the tray.
- 7
Bake for 10 minutes, turn them over and bake for 8 to 10 minutes more, until dry and golden. They crisp up as they cool.
18 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.