Dziriat (Algerian Almond Tarts)

Dessert · Algerian classic.

Ingredients

• 1 cup Sugar
• 1 cup Water
• 1 tsp Lemon Juice
• 2 tablespoons Orange Blossom Water
• 2 cups All purpose flour
• 2 tablespoons Vegetable Oil
• 1 Egg
• 1/2 teaspoon Lemon Juice
• 1 pinch Salt
• 1 tablespoon Orange Blossom Water
• 4 cups Almonds
• 1 cup Sugar
• 3 Egg
• 1/2 teaspoon Baking Powder
• 1 tsp Vanilla
• Zest of 1 Lemon
• 2 tablespoons Orange Blossom Water
• Sprinkling Cornstarch
• To serve Pine Nuts

Method

1. Bring to a boil — Prepare the almonds the day before. Bring 6 cups of water to a boil.
2. Heat the pan — Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel.
3. Bake — Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted.
4. Continue cooking — This takes several hours, and needs to be prepared ahead.
5. Continue cooking — Be careful not to burn the nuts, as this will give a bitter taste to the filling.
6. Bring to a boil — Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil.
7. Simmer — Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes.
8. Stir — Stir in orange blossom water, and remove from heat.
9. Mix together — Set sugar syrup aside. Combine flour and salt in a large mixing bowl.
10. Continue cooking — Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center.
11. Mix together — Mix with fingers until the dough resembles coarse crumbs.
12. Mix together — Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable.

More Algeria recipes

• Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
• Algerian Carrots
• Algerian Flafla (Bell Pepper Salad)
• Algerian Kefta (Meatballs)
• Cheese Borek
• Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)