Knead the ground almonds with the caster sugar, zests, cocoa, liquor, vanilla, orange flower water and the spices with the eggs into a stiff paste. Transfer onto a lightly floured surface and roll into a 6 cm thick roll. Cut into 2 cm slices and roll lightly into a cylinder shape. Place on a lined baking sheet with baking paper and flatten lightly with your finger tips. Mark criss cross with the back of a knife and bake for 10 minutes at 180°c until slightly browned. Allow the kwareżimal to cool down. Drizzle with honey and sprinkle with the nuts.
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