Easter is celebrated next Sunday the 23rd. During this Christian period, no sweets should be consumed, however, together with the Caramelli tal-Harrub (carob sweets), it is said by fasters that Kwarezimal or Quarezimal are the permissible sweets during the Lenten period. Figolli, which are essentially an almond pies done in different shapes are to be eaten on Easter Sunday. Modern additions to this feast are chocolates eggs and the Easter bunny which can be seen on most Easter decorations.
Kwarezimal need a little more attention then the Figolli to make. The difference between a complete disaster and perfection can be a few extra drops of water added to the mixture so work slowly!
Here is what you will need:
350 gr. Ground brown almonds (not blanched) with the skin still on
350 gr. sugar
2 ¼ tablespoons golden syrup
4 teaspoons cocoa
2 teaspoons Baking powder
½ tablespoons mixed spices
Lemon Rind
200 gr. plain flour
A pinch of salt
100ml of water (room temperature)
Place all the ingredients, excluding the water, together in a large bowl or electric mixer and stir until all the ingredients are incorporated.
Now add a tablespoon of water at a time and mix well after every addition. Do not be afraid to mix on a relatively high speed, no harm can be done by over mixing it. Make sure to mix for about 2 minutes after every addition as the water take long to mix through the ingredients.
Once a dough consistency is achieved, take the mixture out of the food processor and allow it to rest for 30 minutes.
In the meantime, heat your oven to 160C and line your flat baking with baking paper. Now shape your kwarezimal by hand into rectangles approximately 10 cm long and 3 to 4 cm wide the height should be approximately 1 cm.
Bake the kwarezimal for 10 / 15 minutes, they should still be soft once you remove them from the oven, but don’t worry, they will harden up on cooling.
Now for decoration, heat up some golden syrup until it is runny. Brush the syrup on top of the kwarezimal then sprinkle some crushed nuts over it.
Kwarezimal need a little more attention then the Figolli to make. The difference between a complete disaster and perfection can be a few extra drops of water added to the mixture so work slowly!
Here is what you will need:
350 gr. Ground brown almonds (not blanched) with the skin still on
350 gr. sugar
2 ¼ tablespoons golden syrup
4 teaspoons cocoa
2 teaspoons Baking powder
½ tablespoons mixed spices
Lemon Rind
200 gr. plain flour
A pinch of salt
100ml of water (room temperature)
Place all the ingredients, excluding the water, together in a large bowl or electric mixer and stir until all the ingredients are incorporated.
Now add a tablespoon of water at a time and mix well after every addition. Do not be afraid to mix on a relatively high speed, no harm can be done by over mixing it. Make sure to mix for about 2 minutes after every addition as the water take long to mix through the ingredients.
Once a dough consistency is achieved, take the mixture out of the food processor and allow it to rest for 30 minutes.
In the meantime, heat your oven to 160C and line your flat baking with baking paper. Now shape your kwarezimal by hand into rectangles approximately 10 cm long and 3 to 4 cm wide the height should be approximately 1 cm.
Bake the kwarezimal for 10 / 15 minutes, they should still be soft once you remove them from the oven, but don’t worry, they will harden up on cooling.
Now for decoration, heat up some golden syrup until it is runny. Brush the syrup on top of the kwarezimal then sprinkle some crushed nuts over it.
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