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Kwarezimal is a traditional Maltese recipe enjoyed during the Lent period, hence ‘Lenten Biscuits’. They are a delicious blend of ground almonds, orange blossom, and mixed spices which are then glazed with honey and topped with even more almonds. In summary, traditional Maltese Kwarezimal are full of goodness. They also happen to be naturally gluten-free and dairy-free, which is great news for anyone with allergies or intolerances. Who says you need to miss out? 😉

Traditional Maltese Kwarezimal have a crunchy outside and a softer middle. The dough is really quick and easy to make and a simple process, overall. They are slightly similar to the filling in Maltese figolli, both in taste and texture. As someone who LOVES figolli, this is wonderful to me! They are traditionally enjoyed throughout the months of March and April, so make a batch and indulge.

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

Happy indulging,

Kim x

For more holiday and seasonal recipes, click here. For more Maltese recipes, click here.

Yield: 6 Kwarezimal

Traditional Maltese Kwarezimal Recipe (Lenten Biscuits) (Gf, Df)

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Kwarezimal is a traditional Maltese recipe enjoyed during the Lent period, hence 'Lenten Biscuits'. They are a delicious blend of almonds, citrus, sugar and mixed spices which are then glazed with honey and topped with more almonds.

Prep Time 10 minutes

Bake Time 17 minutes

Total Time 27 minutes

Ingredients

• 5 cups pure ground almonds (750g)
• 1 1/4 cup granulated sugar (250g)
• 2 tsp cocoa powder
• 2 tsp mixed spice and 2 tsp cinnamon
• 2 medium eggs, room temp. (or water - as needed)
• Zest and juice of 1 orange
• 2 tsp orange blossom water
• 2 tsp pure vanilla extract
• 2 tsp almond liquor (optional)
• Honey, to glaze
• Chopped roasted almonds, to top

Instructions

1. Preheat oven to 175°c. Line a baking sheet with parchment paper.
2. In a large bowl, mix the almonds, sugar, cocoa and spices together until thoroughly combined. In a separate bowl, mix the remaining wet ingredients together.
3. Make a well in the centre of the dry ingredients and pour in the wet mixture, a little at a time until it forms a dough by hand. You might not need to use all of the wet mixture.
4. Divide the dough into 6 equal portions. Roll each into a log shape. (Do not flatten, it will spread out in the oven on its own). Make horizontal criss-cross dents on the top with the back of a knife.
5. Bake for around 12-14 minutes in the middle rack, then move to a higher rack and bake for another 2-4 minutes. Do not over-bake or it will harden. Take out of the oven and brush immediately with honey. Sprinkle the tops with chopped roasted almonds.
6. Let cool completely before serving. Enjoy!

Notes

Store in a sealed container in a cool dry place for up to a week. Freeze for longer storage.

Size: Approx. 12cm x 4cm.

Note: You can use mixed ground almonds if you do not have pure. If you don't want to use eggs, you can use water. Add it slowly at the end, as needed until it all comes together.