Lenten Biscuits

(“Quaresimali”)

The name Quaresimali derives from the word Quaresima, Lent. The biscuits called Quaresimali were traditionally made is Sicily during Lent this being the reason that these crunchy and light cookies do not contain any animal fat or butter prohibited during Lent by religious dietary laws.
At present the Quaresimali are made all year around and because they stay fresh in an air tight container, they are very popular and kept in every pantry.
Best enjoyed by the young with a glass of milk ‘macchiato” (a light cappuccino) or by the grown-ups with Marsala wine or a Moscato di Pantelleria or any other sweet fortified wine.

 

Makes about 8 doz. cookies

 

Ingredients:

•  5 cups flour
•  1 lb. lightly toasted almonds roughly chopped
•  1 cup sugar
•  1 cup brown sugar
•  ½ cup of honey                                              
•  5 medium eggs
•  ½ teaspoon of baking soda
•  1  teaspoon of baking powder
•  1 cup diced orange peels
•  zest of orange
•  zest of lemon
•  1 inch cinnamon stick, broken into pieces
•  ½  teaspoon of ground cloves
• 1 egg for egg washing
• 1 cup of flour for dusting or adding extra

 

Preparation
The Dough
In the center of the working table mound the flour, sugar, brown sugar and the chopped almonds. Make a well and place the eggs into it. With the help of a fork whisk lightly then add the honey, baking soda, baking powder, almonds, orange peels, cinnamon, ground cloves, orange and lemon zest.  Mix all ingredients well, using your hands.
Mixture should result sticky but you should be able to handle it.
If mixture is too dry add 1 egg, if too watery add some flour.
Prepare pans: cover cookie sheets with parchment paper or grease and dust them with sufficient flour.

 

The Quaresimali
Dust working table with extra flour and divide the dough in 2 parts and each piece in 3 parts: a total of 6 pieces.
Shape each piece into a loaf about 10 by 1 1/2 inches and place on the cookie sheet, a few inches apart from each other.

The Baking
To make the egg wash beat 1 egg with 1 tablespoon of water.
Use a brush to go over cookies with the egg wash and bake at 375 degrees for 15 to 20 minutes or until cookies are a golden color.  
Cool a few minutes and using a serrated knife cut them into ½ inch slices.
Place each piece into pans, cut side down and place in the oven for additional 10 minutes at 275 degrees.
Cool and store in an airtight container.