Kwarezimal – Maltese Almond Biscuits

Calories: 456.77kcal|Protein: 12.57g|Carbohydrates: 38.77g|Fat: 28.72g | 40

recipe ingredients tips storage-tips

This post may contain affiliate links. Read my disclosure policy.

Discover Kwarezimal, a traditional Maltese sweet baked during Lent, using dates, oats, and almonds, honoring historical Lenten customs.

Maltese Almond Biscuits - Kwarezimal biskuttini tal-lewz

Kwarezimal, a traditional Maltese sweet dating back to the Knights of Malta, is a Lenten delicacy devoid of fat or eggs, adhering to medieval penitential customs. The term “kwarezimal” stems from “quaresima,” representing the forty days of Lent. Our guilt-free kwarezimal replaces flour and sugar, utilizing dates for sweetness and oats with ground almonds to replace flour.

Why you’ll like it

Honours Maltese Tradition: This recipe respects historical fasting customs, avoiding ingredients like fat and eggs, while celebrating the rich heritage of traditional cooking.
Nutrient-Dense Ingredients: By incorporating nutrient-rich alternatives such as dates, oats, and almonds, this recipe maintains the essence of traditional flavours while providing essential nutrients such as fibre, protein, and healthy fats, contributing to overall health and well-being.
Natural Sweetness: Dates offer natural sweetness without the need for refined sugars, making this recipe a healthier alternative for satisfying sweet cravings.

Kwarezimal tar-Randan (Maltese Lenten Biscuits)

Servings 10 biscuits

Calories 456.77

Prep Time 20

Cook Time 20

Total Time 40

Protein: 12.57g|Carbohydrates: 38.77g|Fat: 28.72g

Pin Recipe

Description

Discover Kwarezimal, a traditional Maltese sweet baked during Lent, using dates, oats, and almonds, honoring historical Lenten customs.

Equipment

Food Processor
Baking tray
Parchment paper
Pastry brush

Ingredients

Dry ingredients

500 g ground almonds
100 g oatmeal ground
1 ½ tablespoons cocoa powder
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ground cloves
1 teaspoon bicarbonate of soda

Wet Ingredients

1 teaspoon vanilla essence
3 tablespoons orange blossom water
50 ml water added gradually
8 dates chopped
Zest of 1 lemon grated
Zest of 1 orange grated
Zest of 2 mandarins grated
Juice of 1 orange

Topping

Honey
Crushed roasted almonds or pistachios

Instructions

Preheat the oven to 180˚C.
In a food processor, combine the ground almonds, oatmeal, ground cinnamon, ground cloves, mixed spice and bicarbonate of soda. Mix well.
Add the chopped dates into the food processor.
Add all the wet ingredients.
Add 50ml water, gradually. Blend until a dough ball forms.
Line a baking tray with parchment paper.
Shape the dough into rectangular cakes and flatten on the tray.
Bake for about 20 minutes until lightly golden.
While still hot, brush cakes with honey and sprinkle with chopped nuts.
Allow to cool before serving.

Tips and Tricks

Use Medjool dates. They are naturally soft and moist, so they typically do not require soaking before use. However, if your dates are particularly dry or if you prefer a smoother texture in your final dish, you can soak them in hot water for about 15-20 minutes before using.
Gradually add water to achieve the desired dough consistency.
Brushing honey on hot cakes adds sweetness and shine.

Ingredient Substitutions and Variations:

Dried figs or apricots can replace dates for a unique flavour profile.
Enhance with a pinch of cinnamon or nutmeg for extra warmth.
Use shredded coconut or sesame seeds as nut-free alternatives.
Replace Honey with a vegan alternative like maple syrup.

Storing and Make Ahead Instructions for Kwarezimal

Storing: Store cooled cakes in an airtight container at room temperature for up to one week.
Make ahead: shape dough into cakes and freeze on a baking tray. Once frozen, transfer to a freezer bag and store for up to one month. Bake as directed, adding extra minutes if needed.