For a richer dough, substitute melted butter for the vegetable oil. Ensure the almonds are completely dry after toasting to prevent a soggy filling. The syrup should be warm when dipping the tarts for optimal absorption. If you don't have tart molds, you can shape the tarts by hand. Adjust the sweetness of the filling to your preference by adding more or less sugar.
Dziriat (Algerian Almond Tarts)
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PREP TIME2 hrs
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COOK TIME25 mins
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TOTAL TIME26 hrs 25 mins
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SERVING40 People
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VIEWS10
Delicate almond tarts, infused with the floral essence of orange blossom and lemon, are a treasured Algerian confection. These miniature masterpieces, often prepared for weddings and celebrations, boast a thin, crisp crust enveloping a luscious almond filling. A true labor of love, each bite offers a taste of Algerian tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol19 mg
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Fiber2 g
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Protein5 g
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Saturated Fat1 g
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Sodium12 mg
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Sugar11 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
24 hrs
Prepare the Almonds: The day before, blanch the almonds by soaking them in boiling water for 5 minutes. Drain, peel, and bake at 200°F (95°C) for several hours until completely dry and toasted. Watch carefully to avoid burning. (Prep time: Overnight).
02
Step
40 mins
Prepare the Syrup: Combine 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, add 1 teaspoon lemon juice, and simmer until syrupy (30-40 minutes). Stir in orange blossom water and set aside.
03
Step
30 mins
Make the Dough: Combine flour and salt in a bowl. Create a well in the center and add oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water. Mix with your fingers until it resembles coarse crumbs. Gradually add warm water while mixing until a soft, pliable dough forms. Divide into 4 portions, cover with a damp cloth, and let rest. (Rest time: 30 minutes).
04
Step
20 mins
Make the Filling: Grind the almonds finely in a food processor. In a bowl, combine 3 cups ground almonds with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs, one at a time, until a sticky paste forms.
05
Step
45 mins
Assemble the Tarts: On a cornstarch-dusted surface, roll each dough portion very thinly (1-2mm). Cut into 4-inch circles. Lightly dust each circle with cornstarch and press into tart molds, cornstarch-side down. Trim excess dough. Fill each mold three-quarters full with almond filling.
06
Step
25 mins
Bake and Finish: Bake at 350°F (175°C) for 20-25 minutes, or until golden and firm. Remove from molds immediately. While hot, dip each tart in the prepared sugar syrup. Garnish with a pine nut in the center. Place on a wire rack to drain. (Cooling time: 1 hour).
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RECIPE REVIEWS
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Please Rate
Susie Brown
Jun 29, 2025My dough was a little dry, so I added a tablespoon of water at a time until it came together. They were still delicious!
Trevion Parker
Jun 29, 2025I found the syrup a little too sweet for my taste, so I reduced the sugar slightly.
Ariane Bechtelar
Jun 28, 2025The almond flavor really shines in this recipe!
Nyah Jones
Jun 28, 2025A bit time-consuming, but worth the effort! They were a hit at my family gathering.
Marlee Zboncak
Jun 27, 2025These tarts are absolutely divine! The almond filling is so flavorful, and the crust is perfectly tender.
Jaylin Crona
Jun 26, 2025The recipe was easy to follow, and the tarts came out beautifully. Will definitely make these again!