Lenten Almond Cakes
Submitted by janiebakes on February 29, 2008 at 10:59 am

DESCRIPTION
Lenten Almond cakes

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Kwarezimal or Lenten Almond Cakes

2 cups blanched almonds - slivered, whole, sliced or chopped
2 1/2 cups AP flour
1 1/4 cups sugar
1 tsp cinnamon
zest of two oranges
1/2 cup water
1/2 cup honey
1/4 cup lightly chopped pistachios

Place almond on baking sheet and place in a 375 degree oven to toast for 5 minutes. Meanwhile, in a large bowl combine the flour, sugar, cinnamon and orange zest.
When the almonds are done, remove from the oven and transfer to a food processor. Pulse until almonds are coarsely ground. Add the almonds to the flour mixture. Add the water and mix to form a very stiff dough. Adjust water or flour if needed to get a tacky but not sticky dough. Form into a log, then flatten to form a 6 by 18 inch rectangle. Cut into 1 1/2 by 6 inch bars. Transfer to a parchment lined baking sheet leaving 1/2 inch between them. Bake for 20 minutes until just lightly browned at the edges and still tender. Cool for 5 minutes, then drizzle with honey and sprinkle with chopped pistachios. Makes 12 cakes

Notes: don't handle the dough too much or it gets sticky and you need more flour. These bake up pretty crunchy at twenty minutes of baking. I'm going to try less time the next time I make them. I made them smaller than called for, next time I will make them smaller still, about the size of a finger. They are great dipped in tea. I am also going to try leaving out the cinnamon and using lemon zest instead of orange.