Dziriate? Never heard before.
Actually I made these cookies because of their unique name ;).
This is a smart idea to use your "ready to use pastry". But the result is just too sweet for me. And I don't like the scent of the rose water. Lucky me, my girls will always be there to empty the jar.
Dziriate (Algerian Almonds Tart)
adapted from Dessertmag
Ready to use pastry
3 cups slice almonds
1 1/2 cups sugar (dita - I used brown sugar)
1 1/2 tsp lemon zest
2 tbsp rose water or orange flower water
1/2 tsp vanilla extract
1/2 cup honey
Pine nuts (optional)
1. Preheat oven to 350˙F (180˙C). Lightly grease a few cookie sheets or line with silicone baking mats (dita - I used parchment paper). Using a food processor, grind almonds and sugar to a fine meal. Add eggs, lemon zest, rosewater and vanilla. Process until all ingredients are evenly incorporated.
2. Use 2- to 3- inch cookie cutter to cut out circles from the dough.
3. Drop tablespoons of filling into the center of each circle. Wet fingers with water and pinch the dough together into four corners, forming a cup around the filling. Or, if you have a mini muffin tin or other small molds, fit the dough circles into the molds and fill about 3/4 full with filling.
4. Place tarts on sheet. bake for 20 mins, rotating sheets halfway through until filling begins to brown and the cookies are a light golden color. Remove sheets from oven and place on wire racks. Drizzle honey over each of the tarts. Let tarts cool on sheets before serving. Yield : about 2 1/2 dozen cookies
Storage : store in an airtight container for up to 1 week