Search thousands of recipes reviewed by home cooks like you.

Dziriat (Algerian Almond Tarts)

Dziriat (Algerian Almond Tarts)

  • Prep

  • Cook

  • Ready In

RECIPEDOCTOR

This recipe with all its variants is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort. There exist several varieties of this recipe. Some use molds while others are molded by hand, and some are dipped in syrup and others are not. The dough recipe may include butter instead of vegetable oil and sometimes egg is omitted. The goal is a non flaky, thin, and firm crust.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  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.
  4. In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
  5. Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
  6. Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is 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. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Syd
52
1/21/2005

I was a little intimidated by this recipe, but with one change, this recipe is not hard. The only change - I purchased blanched almonds. This reduced the time to prepare and bake them to under two hours. The dough is easy to work with, and did not stick at all to the metal tart molds. The orange blossom water makes this recipe, and it is important to add it to the dough and the syrup as well as the filling. I was really happy with the way these turned out, and wished I had made a double batch.

Adam
33
2/24/2004

Even though preparation is lengthy by most standards, it is the best oriental sweet recipe that made it across the pond. Thank you Hanaa.