Christmas sweets
Almond macaroons
Beat 2 egg whites with 200g sugar and juice of half a lemon till thick; fold in 500g pure ground almonds. Line a baking dish with rice paper (karta tal-ostja). Form into balls and press an almond or a cherry in each. Bake in a preheated oven for about 30 minutes; should come out of the oven still soft; they will harden on cooling.
Baci
Crush in a food processor one packet of morning coffee biscuits together with 100g hazelnuts. Add 2 tbs cocoa powder, 2 tots of brandy or whisky, half a tin condensed milk, some vanilla essence. Shape into balls and insert a hazelnut in each. Leave to dry in the fridge overnight, then cover with dark perugina chocolate. Wrap in foil.
Imqaret
For the pastry: mix 500g plain flour with 200g butter/margerine and 200g sugar till it resembles breadcrumbs; add zest of one lemon and orange, some vanilla drops. Bind with an egg and about 200ml of water. Leave to rest in the fridge for about an hour.
Filling: chop two packets of dates, and peel and chop one apple. Add some tangerine zest, 5 cloves, one cinnamon stick, 1 tbs aniseed (hlewwa), 1 tbs mixed spice, 1 tbs cocoa, juice of one orange, some marsala. Cook on a low fire till it melts; cool. Cut pastry strips and fill with date filling; cut into small diamond shapes and put on a dish lined with baking paper. Brush generously with oil and bake for around 30 minutes in a moderate oven (fan electric 170). Alternatively fry in very hot oil. Nice served warm or cold.
Christmas log
Crush one packet of digestive biscuits, and 100g brazil nuts; add 100g sultanas, 100g glace cherries, 100g candied peel, 100g almonds, half a tin condensed milk, 75g melted butter, a generous tot of whisky/brandy. Shape into logs and leave in fridge to dry overnight. Cover with melted chocolate.