INGREDIENTS

INSTRUCTIONS

Toast the almonds on baking sheet for about 5 minutes at 400F. Reset
the oven for 350F. Grind one-third of the almonds. Mix the ground
almonds with the flour, sugar, and cinnamon. Add the orange extract
and the rinds. Mix well. Blend in the slivered almonds. Gradually,  add
enough water to make a stiff dough (the dough will be sticky).  Form
the dough into cake about 7 inches long, 2 inches wide and 1  inch
thick. Bake for 35 minutes. Optional: While they are still hot,  brush
the Kwaresimal with honey, and sprinkle with slivered toasted  almonds.
Let the cakes cool for about 20 minutes, then with a  serrated knife
cut them into slices about 3/8 inch thick. Variations:  Here are a few
of the classic variations: Hazelnuts can be  substituted for the
almonds. You can if you prefer all of the nuts,  or fewer of them. You
can also insert some whole blanched almonds.  Remember 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. In Malta these
cakes would often be made with orange-flower  water, which is hard to
obtain here. Orange extract or liqueur (or  other liqueur or rum) can
be used as a part of the liquid.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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