Festive/ Sweets


Did you know that the Maltese Kwarezimal has a rich history that dates back centuries? This traditional dessert is said to have originated during the medieval period, when it was prepared by the Knights of St. John.

Legend has it that the knights would distribute Kwarezimal to the poor during the Christian period of Lent, as a way of showing charity and compassion. The name “Kwarezimal” is derived from the Maltese word “quaresima,” which means Lent.

In those early days, Kwarezimal was made with simple ingredients such as flour, honey, and spices. But over time, the recipe evolved to include ground almonds, which give the dessert its distinct nutty flavor.

Today, Kwarezimal remains a popular treat in Malta and is enjoyed by locals and visitors alike. Many families still follow traditional recipes passed down through the generations, adding their own unique twists and variations.

So the next time you bite into a delicious Kwarezimal, remember its humble origins and the centuries of history and tradition that have gone into creating this beloved Maltese dessert.


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Sweets Maltese
By MC Serves: 6 pieces
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour


  • 300g ground almonds
  • 200g sugar
  • 300g plain flour
  • 1 tbsp cocoa powder
  • 1 tsp cinnamon
  • 2tbs ilma zahar (orange blossom water)
  • pinch ground cloves
  • 1 tbsp Golden Drop Sunflower oil
  • 200ml water
  • 1 tsp vanilla essence
  • 1 lemon grated rind
  • almonds crushed



In a large bowl, mix together the ground almonds, sugar, flour, cocoa, cinnamon, orange blossom water, cloves, sunflower oil,


Combine all ingredients together and slowly add water until you form a soft dough. .


Shape the dough into an oblong and cut the Kwarezimal roughly 8cm long by 3cm wide and 1cm thick. (about 6 pieces of kwarezimal)


Place them on a baking paper and bake in a preheated oven at 175 degrees Celsius for 30 minutes.


Let them cool slightly on the baking sheet.


Cover each Kwarezimal with maple syrup or honey and sprinkle with crushed almonds.


Place them on a rack to cool completely.


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