During the Christmas season, for instance, Gozotians enjoy qagħaq ta' kavatelli, a rich almond and honey dessert, and imbuljuta, a hot cocoa and chestnut soup. At Carnival in Valletta, held every year just before Lent, the requisite costume parades are fueled by a pine-nut cake called prinjolata. When Lent arrives, so do kwareżimal, biscuits made with almonds and brown sugar, with crushed almonds sprinkled on top, but without eggs or shortening. On Good Friday, the Maltese eat a hard candy made from ġulepp tal-ħarrub, or carob syrup. On Easter Sunday, it's figolli, a marzipan-filled pastry cut into various shapes (lambs or young girls, for instance) and topped with a pastel-colored icing, with a small chocolate egg in its center.