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:
Bats & Ghosts Chocolate Sugar Cookies
As always, let me know if you make them, I’d love to see!
Happy indulging,
Kim x
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. 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.Traditional Maltese Bones (Ghadam tal-Mejtin)
Ingredients
Shortcrust Pastry
Almond Paste Filling
To Assemble
Almond Royal Icing
Instructions
Preparing the pastry and filling
Assembling and baking
Icing on Top
Notes