Dolce Dente

There are few cookies that remind me of Lent and Easter , but this is the one . These dense , butterless , eggless bars are flavored with cinnamon and orange flower water and topped with genuine Maltese honey , a flavor so unique and delicious I find it hard to describe . I have stared using Golden syrup , a British syrup very golden in color , but you could use organic agave syrup instead or honey , if you are not vegan . My sister and I love these so much that , once a year when they are available in Malta , we used to call my brother to place a few in the freezer ! but enough with that , these are so much better and o so fresh !

Makes 4 bars

Photograph by Rahul Mahtani

1 cup raw almonds , ground fine with skin on

1 cup all purpose flour

1 cup vegan granulated sugar

Rind of a large orange

1 tsp ground cinnamon

1 tbs orange flower water

A few drops of water

pinch salt

Golden syrup or agave syrup for topping

Chopped blanched toasted almonds for topping

Mix Ground almonds , All purpose flour , salt , cinnamon and orange zest . Stir in the sugar and mix well .

Pour on the orange flower water and drop by drop of water and you stir to make a stiff dough. Do not add too much water as this will cause the dough to spread too much while baking .

Set aside for 1 hour

Preheat oven to 350*F

Line a baking sheet with parchment paper or silpat

Divide the dough into 4 equal pieces .

Roll each portion into a short log . Place on prepared baking sheet . Repeat .

Bake in preheated oven for 20 to 25 minutes until golden brown .

As soon as you take them out of the oven , spread with syrup and decorate with chopped nuts . Cool completly before serving.

Filed under: Desert, Dessert, Eggless, Vegetarian Tagged: | Kwaresimal, lenten cookies from Malta, Maltese almond bars, Maltese almond dessert, vegan almond cookies