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Maltese almond cakes (kwaresimal for lent)
Artist: _
Categories: Cakes, Cookies & Bars, Desserts, Exotic, Pastry
Yield: 60
Rating: 0
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Ingredients:
1 cupAlmonds, slivered, blanched
-10 oz
3 1/2 cupFlour, sifted
1 1/2 cupSugar, up to 1 1?cups
1 tspCinnamon
2 tspOrange extract
2 ea Lemon, grated rind of
2 ea Oranges, grated rind of -OR-
2 ea -Tangerines
1 1/2 cup-Water, approximately
OPTIONAL
Honey
Almonds, toasted , slivered
Procedures:
1Toast the almonds on baking sheet for about 5 minutes at 400°F.
2Reset the oven for 350°F.
3Grind one-third of the almonds.
4Mix the ground almonds with the flour, sugar, and cinnamon.
5Add the orange extract and the rinds.
6Mix well.
7Blend in the slivered almonds.
8Gradually, add enough water to make a stiff dough (the dough will be sticky).
9Form the dough into cake about 7 inches long, 2 inches wide and 1 inch thick.
10Bake for 35 minutes.
11Optional: while they are still hot, brush the kwaresimal with honey, and sprinkle with slivered toasted almonds.
12Let the cakes cool for about 20 minutes, then with a serrated knife cut them into slices about 3/8 inch thick.
13Variations: here are a few of the classic variations: hazelnuts can be substituted for the almonds.
14You can if you prefer all of the nuts, or fewer of them.
15You can also insert some whole blanched almonds.
16Remember the more nuts you grind to a powder, the more liquid you will need to make the dough; and the fewer nuts you grind, the less liquid.
17In malta these cakes would often be made with orange-flower water, which is hard to obtain here.
18Orange extract or liqueur (or other liqueur or rum) can be used as a part of the liquid.
 
 
 
 

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