1 1/8 c  Almonds, slivered;blanched
-10 oz
3 1/2 c  Flour; sifted
1 1/2 c  Sugar; up to 1 13/4 cups
1 ts Cinnamon
2 ts Orange extract
2    Lemon; grated rind of
2    Oranges; grated rind of -OR-
2    -Tangerines
1 1/2 c  -Water; approximately

-OPTIONAL –
Honey
Almonds; toasted ,slivered

Toast the almonds on baking sheet for about 5 minutes at 400F. Reset the
oven for 350F. Grind one-third of the almonds. Mix the ground almonds with
the flour, sugar, and cinnamon. Add the orange extract and the rinds. Mix
well. Blend in the slivered almonds. Gradually, add enough water to make a
stiff dough (the dough will be sticky). Form the dough into cake about 7
inches long, 2 inches wide and 1 inch thick. Bake for 35 minutes. Optional:
While they are still hot, brush the Kwaresimal with honey, and sprinkle
with slivered toasted almonds. Let the cakes cool for about 20 minutes,
then with a serrated knife cut them into slices about 3/8 inch thick.
Variations: Here are a few of the classic variations: Hazelnuts can be
substituted for the almonds. You can if you prefer all of the nuts, or
fewer of them. You can also insert some whole blanched almonds. Remember
the more nuts you grind to a powder, the more liquid you will need to make
the dough; and the fewer nuts you grind, the less liquid. In Malta these
cakes would often be made with orange-flower water, which is hard to obtain
here. Orange extract or liqueur (or other liqueur or rum) can be used as a
part of the liquid.