Dziriat (Algerian Almond Tarts) Recipe

You’ll want to start this step the day before you plan to bake. Bring 6 cups of water to a boil, then remove it from the heat and add the almonds. Let them soak for about 5 minutes to loosen their skins, then drain and peel them.

Spread the peeled almonds in a single layer on baking sheets and bake them at 200 degrees F (95 degrees C) until they are completely dry and lightly toasted. This can take several hours, so plan accordingly. Keep a close eye on them; burnt nuts will give your filling a bitter edge.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center, then pour in the oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water.

Using your fingers, mix the wet ingredients into the dry until the dough starts to resemble coarse crumbs. Gradually sprinkle in warm water, mixing as you go, until the dough comes together into a soft, pliable mass. Divide the dough into 4 equal portions, cover them with a damp cloth, and set aside.

Lightly dust your rolling surface with cornstarch to prevent sticking. Take one portion of dough and roll it out very thinly, about 1 to 2 millimeters (1/16 inch) thick. Use a round cutter to cut the rolled dough into circles, each about 10 centimeters (4 inches) in diameter.

Wipe one side of each dough circle lightly with cornstarch, then fit it into a tart mold, cornstarch side down, to prevent sticking. Gently press the dough against the sides and bottom of the mold, then trim any excess dough from around the rim. Fill each mold about three quarters full with the almond filling.