Kwarezimal (Lenten Biscuits)

  • Time:
    1 hour
  • Serves:
    10 biscuits

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.


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.

kwarezimal - doughkwarezimalkwarezimal

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.



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