Almond biscuits whose name is derived from the Italian word ‘quaresima’ meaning lent.  These Maltese biscuits were traditionally prepared during lent period the 40 days preceding Easter time.

Ingredients

250 grams pure ground almonds

250 grams almond substitute

300 grams sugar

3 large eggs

1 tablespoon oil

1 tablespoon candied fruit mix (optional)

3 heaped tablespoon cocoa

200 grams plain flour

1 teaspoon mixed spice

1 lemon zest

1 orange zest

1 teaspoon mixed spice

1 teaspoon orange blossom water

2 tablespoons honey to add to mixture

1 teaspoon orange blossom water

1/2 teaspoons whole cloves

1 teaspoon cinnamon

pistacchios and almonds for topping

honey for topping

 

Sift the flour into a large bowl and pour the oil.  Add the pure almonds, almond substitute, sugar, cocoa , lemon zest, orange zest, cinnamon, mixed spice, cloves and the orange blossom.  Using a wooden spoon stir until all the ingredients are amalgamated   In a separate bowl beat the eggs and pour them to the rest of the ingredients.  Knead the ingredients to form a soft dough.

Heat the oven to a moderate temperature of 120°C.   Prepare a baking sheet and cover with baking paper.  Cut small pieces from the dough and form oblong shapes, around 15 cm long, 6 cm wide and 2 cm thick, and place them on the baking sheet.  Place the sheet into the oven for about 25 minutes.

Coarsely grind the pistachios and almonds and mix them together in a small bowl.  When the kwarezimal are ready and still hot spread the top of the biscuits using the golden honey and sprinkle the crushed pistachios and almonds on top.  Let them cool down and serve.