Kwarezimal - Lenten Almond Cakes
by Anne & Helen Caruana Galizia

This is made during Lent and contains no fat or eggs, although the Lenten fast is no longer adhered to. The word kwarezimal refers to quaresima, literally the quadragesima, the forty days of Lent.

Lightly toast or roast the almonds. Grind coarsely. Mix with the flour, sugar, cinnamon, rinds and a little orange-flower water. Add just enough water to make a stiff dough. Knead lightly until well amalgamated and shape into ovals, approximately 17.5 cm long, 5 cm wide and 2 cm thick. Place on greased and floured baking trays and bake at 190'C/375'F/gas 5 for about 20 minutes.

While still hot, spread with Malta honey and press on chopped, unsalted pistachio nuts or chopped roasted almonds or hazel nuts. The only honey which resembles the exquisite Malta honey is Greek Hymettus, from the mountain of that name. It is now extremely difficult to obtain the real Malta honey (which is flavoured with wild thyme) despite what the label (and the vendors) say.

For more recipes by Anne & Helen Caruana Galizia see their book The Food and Cookery of Malta.