Category Archives: Easter

Easy Almond Biscotti

Kwarezimal-(5471)

Kwareżimal is a Maltese traditional biscuit made and eaten during Lent. Even though many have abandoned the idea of fasting during the forty days (quaresima) leading up to Easter, these simple bakes are still widely found throughout the island on shops and in homes. My friend M makes wonderful kwareżimal which I cannot get enough of. However what I will give you now is something a little different…

What I have for you here is less of a kwareżimal, and more of a biscotti. It wouldn’t be fair to call them otherwise, mostly because these babies contain eggs and butter; it is more a matter of convenience than anything else. I have taken the liberty of naming them “Cheat’s Kwareżimal” though, hoping not to offend anyone here! I have no idea why I tend to eat almonds (and/or bake with almonds) after the Christmas period. They may be rich but in my mind they are still healthy and good for you.

J came up with this recipe while we were still in MI, and since it always works well for us I decided to leave the measurements in cups rather than grams, as they are in my notebook. To be honest I prefer this way of measuring. For me, it’s quicker and more convenient (and I have an affinity for it because that’s the way I learnt) especially when you use large glass containers for storing baking ingredients. I cannot do this anymore due to the lack of storage space in my kitchen, but I know that one day I will find a way to do this again…eventually that is.

OK, enough talk and let’s get down to the really fun stuff…For 4 large rectangular-shaped portions you will need:

  • 2 cups soft light brown sugar
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 3 tablespoons unsalted butter, softened
  • 2 cups flaked almonds
  • 2 eggs, lightly beaten
  • 3 teaspoons good quality vanilla extract
  • 1 egg, beaten as egg wash
  1. Preheat the oven to 175 ºC/350 ºF and line two large baking trays with parchment or baking paper.
  2. Place the sugar into a large mixing bowl together with the flour, baking powder, cinnamon and almonds and lightly mix these before adding the softened butter. I would recommend using your hands for this (clean, of course!). You risk breaking the flaked almonds if you use a mixer on high speed and I like to see the almonds clearly when cutting into the biscuits.
  3. This mixture will turn into a dough, and when it does place it on a floured surface. Cut this in four approximately equal pieces and roll each one into a log shape.
  4. Place the dough onto the lined baking trays and flatten them into around 1cm thick rectangles. Brush the tops with the egg wash and bake for around 25 to 30 minutes, till they turn golden brown.

Store them in an airtight container and cut as many pieces as you like, as you go. Do not attempt to cut them up before serving since they will almost certainly dry out.To make this even more traditional, you can add lemon peel and a few drops of orange flower water, something found in the Maltese version.

Happy Baking!

Rob x

Poached Pears in Red Wine Syrup

Pears-Poached-in-Red-Wine-(5237)

I wanted to post this recipe in time for Easter. (I’m also preparing for Christmas!) If you’re celebrating with family and friends this could be an option for you whether you’re having some other pudding or not. If you are having a second for dessert I would suggest serving some kind of chocolate fudge pudding or chocolate fondant. Chocolate and pears are a great combination I promise you! I must tell you now that this is a combination of two recipes. J has been making these since I’ve known him, but recently I have found one in The National Trust Complete Traditional Recipe Book by Sarah Edington. It’s ideal for special occasions and gatherings or even a romantic supper for two. For mega impact prepare this with the largest freshest sweetest pears you can find. They mustn’t be too soft because they’ll just crumble on you as you heat them up with the syrup and wine. You can also prepare them a few days ahead of when you want to serve them and keep them for up to five days in the fridge. It’s also easy to scale up or down – you only need one pear per person! As a guide for 6 people you’ll need:

  • 500ml red wine
  • 110g caster sugar
  • ½ teaspoon ground cinnamon
  • pinch of ground ginger
  • 6 large pears
  1. In a stainless-steel saucepan, one big enough to hold all the pears upright, pour the wine, sugar, cinnamon and ginger. Heat these very gently until all the sugar has dissolved in the liquid. Then bring this to the boil and simmer for around 5 minutes.
  2. Peel the pears with a good peeler as thinly as possible. Try not to remove a lot of flesh from the fruit, and leave the little stalk on the top, just because it will look nicer. Place the pears into the hot syrup and make sure you have enough so that the pears are completely immersed (it’s very important to pay attention not to burn yourself here), cover the pan and leave to simmer for around 15 to 20 minutes or until the pears are tender. They will also turn rich deep red in colour.
  3. Remove the pears from the pan using a slotted spoon and place each one in a bowl. Taste the syrup for sweetness and add a tablespoon or so of caster sugar. Boil the liquid quickly without covering the pan to allow the wine syrup to reduce.
  4. Some recipes tell you to let the syrup cool a little bit before you pour it on each individual pear. I, on the other hand prefer it hot (don’t ask me why but it’s so comforting) but this totally depends on your personal preference.

Just serve as is, plain, simple without any fuss. Happy Easter!

Rob x