Dziriat (Algerian Almond Tarts)

Name: Dziriat (Algerian Almond Tarts)
Yield: 4 servings
Cuisine: Algerian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sugar1 cup
Water1 cup
Lemon Juice1 tsp
Orange Blossom Water2 tbsp
All purpose flour2 cups
Vegetable Oil2 tbsp
Egg1
Lemon Juice½ tsp
Salt1 pinch
Orange Blossom Water1 tbsp
Almonds4 cups
Sugar1 cup
Egg3
Baking Powder½ tsp
Vanilla1 tsp
Lemonzest1
Orange Blossom Water2 tbsp
Cornstarch
Pine Nuts

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

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

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