Maltese almond cookies with egg whites or aquafaba. Biskuttini Tal - Lewż, traditional Maltese almond cookies

Biskuttini Tal - Lewż are traditional Maltese almond cookies. Lion in Maltese means almonds. The recipe for these sweets comes from the book Marhaba. Welcome to the kitchen from the four corners of the world - Piotr Ibrahim Kalwas. Almond cookies are served in Malta on the occasion of various holidays, but also without any occasion. They have their roots, like many other Maltese dishes, in Tunisia and Italy, specifically in Sicily. This recipe  is a great idea for using egg whites (also frozen), which will be left over after preparing shortcrust pastry, donuts or other baked goods with egg yolks.

Biskuttini Tal - Lewż.  Maltańskie ciasteczka migdałowe

If we want to bake vegan cookies, we replace the egg whites with aquafaba, i.e. the liquid from the cooking of chickpeas. When we plan to make aquafaba from dry chickpeas, pour the beans with water and leave overnight. Then strain, pour out the water, add fresh and cook the chickpeas until soft. Pour the stock into a smaller pot and cook it for about 10 more minutes over low heat to reduce the amount of liquid. The cooled aquafaba can be whipped like egg whites. If we use canned chickpeas, it will be much faster, because it is enough to drain the seeds and we have aquafaba ready.



  1. Whip egg whites or aquafaba into foam.
  2. Mix almond flour with sugar, add grated lemon zest and mix again.
  3. Add the egg foam or aquafaba and both essences, mix until you get a dough for cookies.
  4. Take off pieces of dough weighing about 30 g from the obtained mass, form balls and place them on a baking tray lined with baking paper.
  5. Slightly flatten each ball of dough and gently press an almond in the middle.
  6. Put the baking sheet with the cookies in the oven preheated to 180°C and bake for about 15 - 20 minutes.

also check

Orange almond cookies. Paximadia - Greek version of biscotti


Zaletti - Italian corn cookies with raisins


The sweet flavors of Tuscany and the almond orange Cantuccini


Bostocki challah, sweet bread with almond cream



Dorota 2023-04-20 11:59:45

Brzmi smacznie. Nigdy nie spotkałam takich ciasteczek


TajemniceSmaku 2023-04-21 10:44:47

Polecam zrobić, są bardzo smaczne 🙂


Ewelina 2023-04-24 13:05:42

Bardzo ciekawy przepis na maltańskie ciasteczka! Fajnie, że można wykorzystać białka jaj lub aquafabę, aby zmniejszyć ilość marnowanego jedzenia.


TajemniceSmaku 2023-04-26 10:49:27

Gotować, nie marnować! Też lubię takie przepisy 🙂


Paulina 2023-04-25 17:25:57

Fajne, ciekawe ciasteczka. Nigdy wcześniej nie robiłam aquafaby, ale może ten przepis to dobra okazja. :)


TajemniceSmaku 2023-04-26 10:45:15

Warto spróbować, zamiast robić samemu aquafabę, można wykorzystać gotową 🙂


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