4 - Let the almonds soak in water for about 5 minutes, then drain and peel.
5 - Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted.
Dziriat (Algerian Almond Tarts) | Taste Board
6 - This takes several hours, and needs to be prepared ahead.
7 - Be careful not to burn the nuts, as this will give a bitter taste to the filling.
8 - Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil.
9 - Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes.
10 - Stir in orange blossom water, and remove from heat.
11 - Set sugar syrup aside.
12 - Combine flour and salt in a large mixing bowl.
13 - Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center.
14 - Mix with fingers until the dough resembles coarse crumbs.
15 - Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable.
16 - Divide into 4 equal portions.
17 - Cover dough with a wet cloth, and set aside.
18 - In a food processor, finely grind the almonds.
19 - 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.
20 - Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
21 - Sprinkle cornstarch on the rolling surface to prevent sticking.
22 - Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch).
23 - Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each.
24 - Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.
25 - Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim.
26 - Fill three quarters of each mold with the almond filling.
27 - 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.
28 - Remove the tarts from the molds as soon as they come out of the oven.
29 - Dip each tart in the sugar syrup while still hot.
30 - Stick a pine nut into the middle of each tart for decoration.
