Kwareżimini
A twist on the traditional Maltese lent sweets Kwareżimal, the Kwareżimini are the perfect bite size biscuits to indulge in!
Ingredients
Kwareżimal Base
- 200 g plain flour
- 200 g ground almonds
- 50 g sugar
- 15 ml olive oil
- 15 ml orange flower water
- 10 g cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- zest of half a lemon
- zest of half an orange
- 1 tbsp orange juice
- 60 ml water
Toppings
- 25 g almonds chopped
- zest of half a lemon
- zest of half an orange
Chocolate Hazelnut Spread
- 250 g hazelnuts
- 100 g dark or milk chocolate melted
- 1 tsp salt
- 1 tsp vanilla
- 25 g sugar
Instructions
Chocolate Hazelnut Spread
- Preheat the oven to 180°C or 350°F. Roast the hazelnuts for about 10/15 minutes until golden brown.
- Place the roasted hazelnuts in between a clean cloth towel. Let sit for a few minutes so that they steam and their skin loosens.
- Rub them vigorously and the skin should peel off on its own. Most of the skins should rub off. Remove the hazelnuts from their skins and place them in a food processor.
- Blend the hazelnuts on medium speed until they change from crumbles to a nut butter. This might take about 10 minutes, depending on the strength of your food processor.
- In the meantime, melt the chocolate in the microwave or on a double boiler.
- When the nuts are blending put in the sugar, salt and vanilla. Once blended, add the melted chocolate. Blend until everything is combined.
- Transfer the spread into an airtight container. Store at room temperature.
Kwareżimal Base
- Preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper and sprinkle some flour on top. Set aside.
- In a large mixing bowl sift the flour and combine with the olive oil and the orange flower water. Add all the remaining ingredients, except the water.
- Start adding the water slowly as the dough might need less than mentioned. Knead into a sticky dough, which is the consistency we are looking for.
- Slightly flour your hands and start shaping the dough into an oblong of about 4cm. You should get about 26 small pieces. Place on a baking tray, and leave some space between them. Press gently the middle of each piece to create a hollow centre.
- Bake for 15 minutes exactly. It's important to not overcook the biscuit.
- If during the cooking stage the biscuit rises and the centre isn't that deep, with a spoon, while still warm, gently press down the middle so that there is space for the spread.
Assembly
- Lightly roast the chopped almonds with the orange zest and lemon zest in a pan for about a minute. Set aside.
- Once the kwareżimal biscuits are cooled, in the hollow centre pipe some of the chocolate hazelnut spread. On top, sprinkle some of the chopped almonds and orange zest.