Renato’s Maltese Kwarezimal

For the recipe of Renato’s recipe in Maltese click here.

kwarezimal credit ian noel pace 9f

They keep very well in an airtight container for a month without refrigeration

‘Each family seems to have their own Kwarezimal recipe and although I use Helen and Anne Caruana Galizia’s recipe as this is the one that mum  used, I love Renato’s version, passed to him by his father who owned a confectionery in Old Mint Street, Valletta in the 50s.  These are my favorite Maltese sweets’

 


Preparing our ingredients

 


Lightly kneaded, the Kwarezimal is an all-in-one easy recipe

 

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Ready for the oven

 

And for the recipe you will need:

500g ground almonds
500g Plain Biscuits
750g Sugar (you can reduce the sugar and use stevia)
Grated zest of 1 lemon
A few drops vanilla extract
2 drops orange flower water
A pinch of mixed spice
A pinch of cinnamon powder
Eggs (enough to form a dough, usually about 4)
100g whole roasted almonds

Flour for dusting

To decorate: 100ml honey and 300g Nibbed Almonds (Roasted).

Mix all the ingredients together leaving the almonds whole. Form a dough. Weigh out individual portions of 100 g per kwarezimal biscuit. Form cylinderical shapes and place them on an oven dish covered with baking paper.

Flatten then out slightly and use a knife to make diagonal indents in the kwarezimal. Bake in a preheated oven at180C for 12 minutes. Brush with warm honey and sprinkle some roasted nibbed almonds.

In no time at all, they are ready to eat. Can’t think of anything better with a cup of coffee.

 

 

Trade Enquiries:
Flour by Allinson. Stevia by Truvia and Sugar by Billington both at Borg and Aquilina
Nice Biscuits by Regal at Rimus Group
Kitchenware by Pedrini, Prestige and Bialetti at K&Co Telephone 79415384
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