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–+ servings

Maltese Almond Krustini

5 from 1 vote
Krustini are the Maltese almond version of the Italian Cantucci. Twice baked, these crunchy and brittle biscuits are perfect for dunking in coffee or tea.
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Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course: Dessert, Tea time
Cuisine: Mediterranean
Keyword: Biscuits
Servings: 50 small ones

Ingredients

  • 500 g plain flour
  • 200 g caster sugar
  • 200 g whole almonds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 60 g butter softened
  • 3 eggs
  • 2 tsps vanilla extract
  • zest of a lemon
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 175°C or 345°F and line a large baking tray with parchment paper.
  • In a bowl mix together the sugar, eggs, and vanilla extract. In a large bowl sift together the flour, baking powder, baking soda, salt and lemon zest.
  • To the flour mixture, add the liquids and start kneading. As soon as you start getting a dough, add the butter and knead it in.
  • Once you get a dough, add in the almonds and knead until they are evenly distributed throughout the dough. If the dough is a bit sticky, add a sprinkle of flour.
  • Divide the dough in 4 or 6 pieces. This highly depends on how big you like your krustini. Roll each piece in a long strip.
  • Place each strip on the prepared baking tray, whilst making sure that they are not touching.
  • Bake in the oven for about 30 minutes, until they have a nice golden colour. Take out them out from the oven and let cool for about 10 minutes.
  • Slice the long baked dough to get the krustini. Transfer back to the oven, increase the temperature to 190°C or 375°F. Bake the krustini for about 4 minutes on each side until they are nicely golden.
  • Let cool completely, and serve with a fresh cup of coffee or tea.