National Dish Malta: Kwarezimal (Recipe)
In this article
Discover Kwarezimal, the traditional almond slice that Malta has baked its way through Lent with for centuries. Fragrant with ground almonds, honey, cinnamon and lemon zest, these little bars are chewy, richly perfumed and surprisingly simple to make. They carry a genuine piece of Maltese culture in every bite — sweet, spiced and quietly festive.
About Kwarezimal
Traditional Maltese Kwarezimal is far more than a sweet nibble. These almond slices embody the rich culture of the Maltese islands and are especially popular during Lent, when eggs and dairy were once set aside. Made from ground almonds, honey and a handful of warming spices, they offer a flavour you will not easily find elsewhere. The result is a perfect balance of delicate aromas and a dense, chewy texture that makes each mouthful a pleasure.
Ingredients (serves 1–2)
- 250g ground almonds
- 150g honey
- 1 teaspoon cinnamon
- 1 teaspoon grated lemon zest
- 1 pinch of salt
- 30g water
- Icing sugar, for dusting
Shopping for the ingredients
When shopping for kwarezimal, the quality of the almonds matters most. Fresh almonds taste better and are better for you, so look for unsalted, unroasted nuts to bring out the fullest flavour. Most of the other ingredients are easy to find in any well-stocked supermarket, but for the honey it is worth visiting a local honey shop or a health-food store — a good, aromatic honey lifts the whole recipe.
Preparing the dish
Before you start making the kwarezimal, it helps to have everything to hand. This keeps the process smooth and means nothing gets forgotten along the way. Weigh out the almonds, honey and spices carefully, as the ratios decide how well the slices hold together. A calm, tidy kitchen makes for a far more enjoyable bake.
Step-by-step instructions
- Preheat the oven to 180°C and line a baking tin.
- Mix the ground almonds with the cinnamon, lemon zest and salt in a large bowl.
- Warm the honey and water in a small pan until the honey has dissolved completely.
- Pour the honey and water mixture over the dry ingredients and combine thoroughly.
- Press the mixture evenly into the prepared tin and smooth the surface.
- Bake for 20–25 minutes, until golden brown.
- Leave the kwarezimal to cool, dust generously with icing sugar, then cut into bars.
Gluten-free / lactose-free version
One of the great strengths of kwarezimal is that it is naturally gluten-free and lactose-free, since almonds and honey do all the work. That makes it an excellent choice for anyone with a gluten or lactose intolerance. Simply choose your ingredients with care and avoid ready-made products that might hide traces of gluten or milk powder. You can enjoy these slices with complete confidence, without giving up a shred of flavour.
Tips for vegans and vegetarians
Vegans who want to try kwarezimal can simply swap the honey for a plant-based syrup such as agave nectar or maple syrup. These alternatives keep the recipe fully vegan while adding a character of their own. The almonds and spices ensure the texture and pleasure of the bake remain exactly as they should. It is a lovely way to adapt a traditional recipe while staying true to a plant-based way of eating.
More tips and tricks
For the best results, lightly toast the almonds before you begin — it deepens their flavour and makes them noticeably more aromatic. Press the mixture down firmly before baking so the slices hold together neatly once they come out of the oven. A sharp knife is your other essential tool: wait until the tray is fully cool, then cut clean, even bars. The same patient touch pays off with other Maltese sweets such as Imqaret.
Adapting the recipe to your taste
The kwarezimal recipe is easy to bend to your own preferences. Try different spices — nutmeg or cloves, for instance — to add a personal signature. The sweetness is adjustable too: use a little more or less honey depending on how you like it. The possibilities for refining or reinventing this traditional bake are almost endless and leave plenty of room for creativity.
Ingredient substitutions
If you have no almonds to hand, kwarezimal also works with other nuts or seeds. Cashews or walnuts make delicious alternatives and give the slices a distinctive character of their own. Here too, stick to unsalted and unroasted varieties. For something more unusual, stir in a spoonful of desiccated coconut for a tropical note — or take a different route entirely with a ricotta-rich Qaghaq Tal Irkotta.
Drink pairing ideas
Freshly brewed tea is a superb match for sweet kwarezimal, drawing out the almond and spice notes. Herbal infusions such as peppermint or camomile work particularly well. Alternatively, a strong coffee provides a pleasant counterweight to the sweetness of the slices. If you would like something cold and alcohol-free, a fruity smoothie makes a refreshing accompaniment.
Serving and presentation ideas
How you present your kwarezimal can matter almost as much as how it tastes. Serve the bars on a small wooden board or a handsome plate and dust them generously with icing sugar for a striking finish. A little bowl of whole almonds alongside, or a sprig of fresh mint, rounds out the picture nicely. Small touches like these make the plate feel that much more inviting — the same care you would give a festive Figolla.
A bit of history
Kwarezimal tells a story of tradition and continuity. The bake originates in Malta, where it has been prepared during Lent for centuries — its very name derives from the Latin quadragesima, the forty days of fasting. Ingredients such as almonds and honey are deeply rooted in Maltese history, having long been prized as valuable foods. Today kwarezimal is still served at feasts and special occasions, and for many islanders it is pure childhood nostalgia — one of the most evocative sweets in all of Maltese cuisine.
More recipe ideas
Summary: Kwarezimal
In short, kwarezimal offers a delicious way to bring a piece of Maltese culture into your own kitchen. With just a few simple ingredients you can bake a traditional treat that is a joy well beyond Lent. The sweet almond base, paired with delicate spices, makes these slices genuinely memorable. Give them a go and let the baking traditions of the Maltese islands win you over.
