Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange Flower | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 grams blanched almonds
- 200 grams plain flour, sifted
- 250 grams Caster Sugar
- 1 scant tsp cinnamon
- Orange Flower Water
- Grated rind of 1 lemon, 1 orange and 1 tangerine
- honeyand additional almonds
Directions
Lightly toast the almonds. Grind coarsely. Mix with the flour, sugar, cinnamon, rinds and a little orange-flower water.
Add just enough water to make a stiff dough.
Knead lightly until well amalgamated and shape into ovals, approximately 17.5 cm long, 5 cm wide and 2 cm thick.
Place on greased and floured baking trays and bake at 190'C/375'F/gas 5 for about 20 minutes.
Category:Maltese Recipes
Category:Maltese Desserts