About this recipe:The Maltese calendar year is packed with feasts both secular and religious and generally specific traditional foods are linked with them. One of these is All Souls’ Day, the Christian day of the dead which is celebrated on the 2nd of November. Confectioners’ shops are filled with sweets shaped like bones. These sweets can be found throughout the whole month of November.
Prepare the pastry as for as for sweet pastry: Whisk together the flour and the 100g sugar. Rub in the butter until the mixture resembles crumbs. Stir in the lemon zest and egg yolks to form a soft dough. Cover the mixing bowl with a clean tea towel and leave to rest while you prepare the filling.
In a large mixing bowl put the ground almonds, the 300g sugar, grated rind of 1 lemon, extracts and egg whites.
Do not add too much almond essence, because it will give the filling a bitter taste. Mix well together till you have a fairly dry paste.
Preheat the oven 190 C, Gas 5.
Put the pastry on a lightly floured table top and roll it out. Cut into oblongs.
Put some almond paste in the centre of each oblong.
Wrap the pastry around the filling and mould them into the traditional bone shape. Tuck it neatly around, trimming off extra bits.
Put these ‘bones’ on a baking tray that has been lined with baking parchment.
Bake until they are golden brown, about 30 minutes.
Remove from tray and leave to cool. When completely cold cover with white royal icing.