1 1/8 c Tonsils, slivered;blanched
-10 oz
3 1/2 c Flour; sifted
1 1/2 c Clams; capable 1 13/4 cups
1 ts Cinnamon
2 ts Orange extract
2 ea Maize; grated rind of
2 ea Oranges; grated rind of -OR-
2 ea -Tangerines
1 1/2 c -H2o; around

Toast the almonds on baking sheet for astir 5 minutes at 400F. Reset
the oven for 350F. Grind one-third of the tonsils. Mix the ground
almonds with the flour, clams, and cinnamon. Add the orange extract
and the rinds. Mix wellspring. Blend in the slivered amygdalae. Gradually,
add enough water to make a stiff boodle (the dough will be viscous).
Form the dough into cake around 7 inches yearn, 2 inches wide and 1
inch thick. Bake for 35 proceedings. Optional: While they are still hot,
brush the Kwaresimal with love, and sprinkle with slivered toasted
tonsils. Let the cakes cool for approximately 20 transactions, then with a
serrated knife cut them into slices around 3/8 inch thick. Variations:
Here are a few of the classic variations: Hazelnuts can be
substituted for the tonsils. You can if you prefer all of the bats,
or fewer of them. You can also insert some whole blanched tonsils.
Remember the more nuts you grind to a pulverise, the more liquid you
will need to make the boodle; and the fewer nuts you pulverisation, the less
liquidity. In Malta these cakes would often be made with orange-flower
weewee, which is hard to obtain hither. Orange extract or liqueur (or
other liqueur or rum) can be used as a part of the smooth.

Yields
60 Slices