A special traditional sweet eaten during Lent.

It is advisable to roast the almonds, the Kwareżimal will keep much longer with roasted almonds.


  • 225g pure ground almonds
  • 225g sugar
  • 1/2 teaspoonful cinnamon
  • 170g gluten free flour
  • Grated lemon peel
  • Tablespoonful flower water (ilma żahar)


  1. Mix the ground almonds, sugar and cinnamon
  2. Add the orange flower water and grate lemon peel
  3. Add the flour
  4. Mix well into a dough adding a little water to bind
  5. Cut dough into pieces of 4 inches long and 2 inches wide, place a floured over tin and bake
  6. When done remove from over and sprinkle the tops with honey and pistachio nuts or slivers of almonds, let cool