Bones of the Dead

Read in Maltese
Serves N/A
Prep Time 30 mins
Cooking 30 mins
Level low


  • 800g Sweet shortcrust pastry
  • 300g pure ground almonds
  • 300g Sugar
  • Grated zest of 1 lemon
  • 2 egg white
  • 1/2tsp essence Almonds
  • 1/2 vanilla essence
Put the ground almonds, sugar, egg whites, essences and grated rind of a lemon in a large mixing bowl. Do not add too much almond essence because it will give the filling a bitter taste.  Mix the ingredients well together until you obtain a fairly dry paste. Preheat the oven 1900C, gas mark 5. Put the pastry on a lightly floured tabletop, roll it out and cut it into oblongs. Put some almond paste in the centre of each oblong.  Wrap the pastry around the filling and mould it into the traditional bone shape.  Tuck it neatly around, trimming off extra bits. Put the ‘bones’ on a baking tray that has been lined with baking paper. Bake for about 30 minutes, or until the pastry turns golden brown. Remove the ‘bones’ from the baking tray and leave them to cool. Cover them with white royal icing when they are completely cold.   Recipe by Anton B. Dougall

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