Ghadam tal-Mejtin are traditional Maltese biscuits, which originated from religious beliefs. They were meant to honour deceased relatives on All Souls Day, November 2nd. The origins are somewhat gloomy but nowadays they are simply considered an indulgent November delicacy. Ghadam tal-Mejtin directly translates to Bones of the Dead, but they are also called November Bones. Regardless of the name, I think they make the perfect Halloween treat. I love the crumbly melt-in-the-mouth shortcrust pastry and the delicious almond paste filling. I’m sure that you will too!

The Ghadam tal-Mejtin recipe is identical to the Traditional Maltese Figolli recipe, except for the shape. They are usually available in stores throughout the months of October and November. As is the case with figolli, store-bought bones do not compare to homemade. I totally recommend baking your own. You will need bone cookie cutters for the pastry and filling. The pastry and filling are both quick and easy to put together. After baking, dip the bones in a thick royal icing. You can also top them with crushed almonds, but I prefer them without the nuts. Then, enjoy and try to limit yourself to one or two!

For more Halloween recipes, check these out:

Pumpkin Pie Mummies

Bats & Ghosts Chocolate Sugar Cookies

As always, let me know if you make them, I’d love to see!

Happy indulging,

Kim x

Yield: 12 bones

Traditional Maltese Bones (Ghadam tal-Mejtin)

Name: Traditional Maltese Bones (Ghadam tal-Mejtin)
Prep time: 40 min
Cook time: 20 min
Total time: 2 h
Yield: 12
Cuisine: Maltese
Ingredients: 1 cup royal icing sugar; 2-3 tbsp water or milk; 1 tsp almond extract; 2 tbsp milk of choice; 250g pure ground almonds; 250g caster sugar; 2 medium egg whites; 1 tsp almond extract (optional); 500g plain flour; 227g cold butter, grated; 150g caster sugar; Zest of 1 large lemon; 2 tsp pure vanilla extract; 2 medium egg yolks; 60ml water

Bones of the Dead (Ghadam tal-Mejtin) are a traditional Maltese biscuit meant to honour the dead on All Souls Day. They have a crumbly shortcrust pastry and a delicious almond paste filling.

Prep Time 40 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 2 hours

Ingredients

Shortcrust Pastry

500g plain flour
227g cold butter, grated
150g caster sugar
Zest of 1 large lemon
2 tsp pure vanilla extract
2 medium egg yolks
60ml water

Almond Paste Filling

250g pure ground almonds
250g caster sugar
2 medium egg whites
1 tsp almond extract (optional)

To Assemble

2 tbsp milk of choice

Almond Royal Icing

1 cup royal icing sugar
2-3 tbsp water or milk
1 tsp almond extract

Instructions

Preparing the pastry and filling

In a large bowl, combine flour with the grated butter with your hands or a pastry blender. Add the rest of the ingredients and mix well until smooth.
Transfer the pastry to a flat surface and divide in half. Wrap each half in cling film and refrigerate for at least 1 hour. One half will be the base and the other half the surface.
To make the filling, whisk the ground almonds with the sugar. Pour in the egg whites and almond extract (optional) to form a sturdy paste. Wrap in cling film and refrigerate along with the pastry.

Assembling and baking

Prepare a baking sheet with a double layer of parchment paper. Preheat oven to 200°c / 392°F.
Roll out one half of the pastry on a floured surface to around 0.5cm thickness. Use your bone cutter to cut out 12 shapes and transfer to the prepared sheet.
Roll out the almond paste and use a smaller bone cutter for the filling. Place on top of the pastry in the baking sheet.
Roll out the second half of the pastry and cut out the shapes. Brush the edges of the pastry (around the filling) with milk. Transfer the pastry on top of the filling to make the surface. Press the edges to glue it down to the base.
Bake for 20-22 minutes and take out before they start to get golden. Transfer to a cooling rack and let cool completely.

Icing on Top

Mix the royal icing sugar, water and almond extract together. Add more royal icing sugar or water as needed for a very thick consistency.
Dip the surface of the bones into the icing and let harden at room temperature.
Enjoy!

Notes

Store in a cool dry place wrapped in cling film for up to a month.

Large bone cutter size: 12cm by 6cm. A smaller one was used for the filling but you can make do with the same cutter.

Note: Pastry can be made beforehand and refrigerated for up to 2 days or frozen for up to a month.

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