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5 from 1 vote

Kwareżimini

A twist on the traditional Maltese lent sweets Kwareżimal, the Kwareżimini are the perfect bite size biscuits to indulge in!
Prep Time1 hr
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: European, Maltese, Mediterranean
Keyword: Lent, Nuts, Spread
Servings: 26

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.