These almond cookies come from the island of Malta. Similar cookies are made also in southern Italy. They appear only in Lent because unlike most cookies they do not call for butter and eggs – two animal foods forbidden during the penitential season. They are made in bars about 4 inches long. Since they are filling, it’s best to cut the bars into segments before serving. Orange-flower water can be bought at specialty food shops. If you can’t find it or don’t like its perfume-like flavor, use vanilla or almond extract instead.

Ingredients

• 10 ounce bag blanched almonds, either whole or slivered
• 1 3/ 4 cups all purpose flour
• 1 1 /4 cups light brown sugar
• 1 teaspoon cinnamon
• 1/ 2 teaspoon orange-flower water or to taste (or substitute 1 teaspoon vanilla extract or 1/ 2 teaspoon almond extract)
• grated zest of 1 lemon
• grated zest of 1 orange
• about half a cup of honey
• 3 tablespoons pine nuts or slivered almonds

Instructions

Preheat the oven to 300 degrees. Put the almonds in a single layer in a shallow pan and toast them for 7-8 minutes or until they are golden. Increase the oven temperature to 375. Grind the almonds in a food processor or blender and then mix with the flour, sugar, cinnamon, orange-flower water and the lemon and orange zest. Add enough water to make a stiff dough. Knead the mixture until it coheres. Shape into bars about 4 inches long by 1 1/ 2 inches wide and half an inch high. Grease baking sheets or line with parchment paper and place the bars on it. Bake for 18-20 minutes.

Check to make sure these very sweet cookies don’t burn during cooking. While they are still hot, warm the honey in a small pan and brush over the top surface. Sprinkle with the slivered almonds or pine nuts. These cookies store well in an air-tight plastic or metal box.