Dziriat – Algerian Almond Tartlets

1. 1

   Prepare the almonds a day in advance. Bring 6 cups of water to a boil, remove from heat, and add the almonds. Let them soak for about 5 minutes, then drain and peel. Spread the almonds on baking sheets and bake at 200 degrees F (95 degrees C) until fully dry and toasted; this takes several hours and should be done ahead. Watch carefully to avoid burning the nuts, which would make the filling taste bitter.

2. 2

   Combine 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Add 1 teaspoon lemon juice, reduce the heat to low, and simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, remove from heat, and set the sugar syrup aside.

3. 3

   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water. Mix with your fingers until the dough looks like coarse crumbs. Gradually sprinkle in warm water while mixing until the dough is soft and flexible. Divide into 4 equal pieces, cover with a wet cloth, and set aside.

4. 4

   Finely grind the almonds in a food processor. Measure 3 cups of the finely ground almonds into a mixing bowl and stir in 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Add three eggs one at a time, stirring constantly, and mix until you have a sticky, paste-like mixture.

5. 5

   Dust the rolling surface with cornstarch to prevent sticking. Roll each portion of dough very thin, 1 to 2 millimeters (1/16 inch) thick. Cut the rolled dough into circles about 10 centimeters (4 inches) in diameter. Lightly wipe cornstarch over the surface of each circle, then fit it into a tart mold with the cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold and trim any excess around the rim. Fill each mold three-quarters full with the almond filling.

6. 6

   Bake on the top oven shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the tops are golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven, dip each tart in the sugar syrup while still hot, insert a pine nut in the center of each for decoration, and place on a wire rack to drain.

• Calories 146.47 kcal — Moderate 7%
• Protein 4.23 g ⌄ Low Source 8%
• Carbohydrate 14.6 g 5%
• Total Fat 8.92 g — Moderate 11%
• Saturated Fat 0.74 g ⌄ Low Source 4%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 5.85 mg ⌄ Low Source 2%
• Sodium 3.52 mg ⌄ Low Source 0%
• Dietary Fiber 2.58 g ⌄ Low Source 9%
• Total Sugars 5.98 g --
• Added Sugars 0.25 g ⌄ Low Source 1%
• Calcium 42.88 mg ⌄ Low Source 3%
• Iron 0.98 mg ⌄ Low Source 5%
• Potassium 120.58 mg ⌄ Low Source 3%
• Vitamin A 1.41 mcg ⌄ Low Source 0%
• Vitamin C 2.17 mg ⌄ Low Source 2%
• Vitamin D 0.02 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Wheat 🌾
• Gluten
• Corn 🌽