Kwarezimal

Ingredients:

done yesterday (with pistaccios and cashews instead of just almonds)

100g of blanched almonds

100g of plain flour

125g of caster sugar

a dash of brandy or orange-flower water

the grated rind of one orange, one tangerine and one lemon

one tablespoonful of cocoa

honey and almonds to decorate

Method:

Toast the almonds briefly and grind them fairly roughly so that they are chunky rather than powdery.

Put them into a large bowl and add the rest of the ingredients.

 

Stir them together adding enough water to make stiff dough. Be careful as after you add just a little water, the dough will still look dry. Do not add more water untill you knead it by hand. If it is still too dry add a little more water. Be carefull not to use too much water.

 

roll the dough and shape them into rectangles. Don't forget to make the traditional diamond pattern with the back of a knife.

 

Place them on well-greased baking-sheets and bake at 190 degrees celcius for 20 minutes.

They should be crisp at the edges but still soft. Don't worry if they feel soft, they will keep on hardening. If you leave them too long, they will be too hard.

Remove them from the oven and spread them with honey, scattering almonds on top.

The almonds will stick to the honey.