Dziriat (Algerian Almond Tarts)

Instructions

1. 1

   Prepare the almonds ahead by boiling them for 5 minutes, peeling, and then baking at 200°F (95°C) until completely dry and toasted (several hours).

2. 2

   Make the syrup by boiling 1 cup sugar and 1 cup water with 1 tsp lemon juice. Simmer for 30-40 minutes until syrupy, then stir in 2 tbsp orange blossom water and set aside.

3. 3

   Combine flour and salt. Add oil, one egg, 1/2 tsp lemon juice, and 1 tbsp orange blossom water. Mix into crumbs, then gradually add warm water until the dough is soft and pliable. Divide into 4 parts and let rest under a wet cloth.

4. 4

   Finely grind the dried almonds. Mix 3 cups of ground almonds with 1 cup sugar, baking powder, vanilla, lemon zest, and 2 tbsp orange blossom water. Stir in 3 eggs one at a time until a sticky paste forms.

5. 5

   Roll the dough very thinly (1-2mm) on a cornstarch-sprinkled surface. Cut 10cm circles, fit them into tart molds (cornstarch side down), and trim the edges. Fill three-quarters of each mold with the almond paste.

6. 6

   Bake at 350°F (175°C) for 20-25 minutes until golden. While hot, remove from molds and dip into the sugar syrup. Decorate with a pine nut in the center and drain on a wire rack.