4 Worst Rated Maltese Desserts

Maltese nut fudge hails from the time when the island was under Arabian rule, and over time it became an important part of local cuisine. Ħelwa tat-tork is made by dissolving tahini and sugar in water to form a dense paste which is then studded with whole roasted almonds. In Malta, this delicious nut fudge is traditionally served after lunch or dinner, and it is typically enjoyed with coffee.Expand

These oval-shaped Maltese cookies are prepared with a combination of ground almonds, flour, sugar, cocoa, citrus zest, orange blossom water, and various spices such as cinnamon or cloves. When baked, they are smeared with honey and sprinkled with crushed almonds or almond slivers. Their name is derived from the Latin word quaresima, meaning Lent, referring to the fact that these cookies are usually prepared during the forty-day Lenten period.Expand

Prinjolata is a traditional cake that is usually prepared for a carnival that takes place the week before and the week leading up to Ash Wednesday. The name of the cake comes from the term prinjol—pine nut, which is the main ingredient in the cake. Shaped like a dome, the cake is made by combining glace cherries, citrus peel, and pine nuts with either sponge cake, madeira cake, or crushed biscuits. The assembled cake is traditionally decorated with meringue, cream, or frosting.Expand

This flat, marzipan-filled Maltese cookie is typically shaped into lambs or bunnies because it is traditionally prepared during the Easter festivities. These sweet treats are often decorated with icing, melted chocolate, or chocolate Easter eggs. Originally, figolla was made in the shape of fish, baskets, or women, and it symbolized fertility. Regardless of the design, figolla is a staple of Maltese pastry shops and home kitchens around Easter.Expand