Algerian Sweets - Dziriettes

 

It has been quiet around here.  Days came and went without adventures.

 And same was with our food. There were no experimenting, no action in the kitchen. Just simple but nutritious everyday meals.  

It was Tuesday afternoon when I decided to bake a little treat for us. I opened my cupboard to look for inspiration. In one corner of the cupboard I spotted long-forgotten bottle of an orange blossom water. 

For some reason I immediately remembered about dziriettes. Little tartlets filled with almond paste and dipped in orange blossom water syrup. 

Sweet and nutty. Perfect for an afternoon treat.

That day we also had chorba and karantita. I used this recipe for soup just instead of lamb I used chicken. Karantita was gone almost immediately it came out of the oven, I didn’t have a chance to take a quick photo of it. But I guess it is good sign : )

Prep time: 45-50 min

Total time: 1 ½ h

(Makes approx. 15)

Ingredients:

For the dough:

220 g all purpose flour

Pinch of salt

50 g butter, melted

60 ml water

For the filling:

500 g ground almonds

250 g icing sugar

2 tbs orange blossom water

Zest of 1 lemon

2 large eggs

For the syrup:

250 ml water

150 g sugar

2 tbs orange blossom water

15 whole almonds to garnish

Method:

In a bowl combine flour and salt. Add in melted butter. Pour in water and knead well. Add more water if requires.  The dough should be smooth and firm. 

 Cover with cling film and set aside.

For the filling combine first four ingredients. Then add eggs, one at the time; mix well after each addition. Form small balls, size of walnut. Set aside.

Transfer the dough onto lightly floured surface. Divide in half then roll out each piece into very thin sheet, approximately 2 mm.

Preheat oven to 180⁰C. Line baking sheet with lightly greased parchment paper.

Cut out circles, about 8-10 cm in diameter.  In the centre of the each circle place the filling, then with the thumb and forefinger lightly pinch the dough to make several small folds. Put one whole almond in the middle of each dziriette.

Bake for 20 minutes or until lightly browned.

Meanwhile make the syrup.  In a saucepan combine water, sugar and orange blossom water. Bring it to a boil then reduce heat and continue to simmer for 15 minutes. Cool for few minutes.

Before serving dip each cookie into the syrup.