Dziriouate (Algerian Almond Pastries)

Delicate Algerian almond tartlets with a crispy thin crust, soaked in fragrant sugar syrup infused with orange blossom water. An exquisite Oriental dessert, garnished with pine nuts.

Ingredients

• 950 g Almonds
• 200 g Sugar
• 240 ml Water
• 1 tsp Lemon juice
• 2 tbsp Orange blossom water
• 240 g Wheat flour
• 30 ml Vegetable oil
• 1 pcs Egg
• 0.5 tsp Lemon juice
• 1 pinch Salt
• 1 tbsp Orange blossom water
• 200 g Sugar
• 3 pcs Egg
• 0.5 tsp Baking powder
• 1 tsp Vanilla
• 1 pcs Lemon zest
• 2 tbsp Orange blossom water
• 30 g Cornstarch
• 12 pcs Pine nuts

Instructions

1. Prepare the almonds one day in advance. Bring 1.5 liters of water to a boil, remove from heat and add the almonds. Let them soak for about 5 minutes, then drain and remove the skins. Spread the almonds on a baking sheet and roast at 95°C for several hours until completely dry and lightly browned. Watch carefully to prevent burning, as this would make the filling bitter.
2. Prepare the syrup: in a saucepan, combine 200 g of sugar and 240 ml of water, bring to a boil. Add 1 teaspoon of lemon juice, reduce heat to low and simmer, stirring occasionally, until it reaches a syrup-like consistency, approximately 30-40 minutes. Remove from heat and stir in 2 tablespoons of orange blossom water. Set aside to cool.
3. Prepare the dough: in a large bowl, combine 240 g of flour and a pinch of salt. Make a well in the center, pour in 30 ml of oil, add 1 egg, 0.5 teaspoon of lemon juice and 1 tablespoon of orange blossom water. Work together with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions, cover with a damp cloth and set aside.
4. Prepare the filling: finely grind the prepared almonds in a blender. Take 3 cups of ground almonds, transfer to a bowl and mix with 200 g of sugar, 0.5 teaspoon of baking powder, 1 teaspoon of vanilla, the zest of 1 lemon and 2 tablespoons of orange blossom water. Add the eggs one at a time, stirring thoroughly after each addition, until you obtain a sticky paste.
5. Roll out the dough: dust your work surface with cornstarch. Roll each piece of dough very thin (1-2 mm thick). Cut out circles approximately 10 cm in diameter. Lightly dust each circle with cornstarch and place in tartlet molds with the cornstarch facing down. Gently press the dough into the sides and bottom, trim the edges. Fill the tartlets with filling to three-quarters of their height.
6. Bake the pastries on the upper rack of the oven at 175°C for approximately 20-25 minutes until the surface turns golden and the dough hardens. Immediately after removing from the oven, turn out the tartlets from their molds and dip the hot pastries into the sugar syrup. Garnish each with a pine nut in the center and place on a wire rack to cool.