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
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.