Almond Shell

Almond Shells

Today I will introduce you to a new kind of Algerian pastry stuffed with nuts but made also with a dough called flour dough, this dough is very easy to do and allows you to model multiple shapes.
After baking, These kind of pastries needs to be soaked in honey, because the flour dough becomes  hard, I will also show you how to prepare a homemade honey or syrup that you can use in this recipe or for your own needs.

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


The supplies you will need:

  • Pasta Maker Machine

  • Round Cookie Cutters


 

 Ingredient:

For the dough

  • 400 g  flour
  • 90 g butter
  • pinch of salt
  • 1 tea spoon vanilla
  • water + blossom water (100 ml of each should be enough)
  • white food coloring .

For the stuffing

  • 300 g chopped almond with skin
  • 100 g sugar
  • one lemon zest
  • 2 eggs (you may use only 1 egg instead 2)

For the home made white syrup

  • 1 kg Sugar
  • 75 cl water
  • 1 sliced lemon

 

Instructions:

Making the home made white syrup:

  • In a saucepan, bring all the ingredients to a boil over medium heat until you get the honey texture and the color should remain transparent .(don’t cook the syrup more than necessary otherwise it will be a caramel)

Making the dough:

  • In a large bowl combine the flour, the white food coloring, the vanilla and the salt,
  • Melt the butter and incorporate it to the previous mixture(the butter should be cold).
  • Start adding the liquid (water + blossom water) little by little until you get a thick dough.
  • Cover the dough with plastic wrap for at least one hour.

Making  the stuffing :

  • Combine the almond, the sugar and the lemon zest.
  • Start adding the whitened egg yolks little by little while mixing with your hand  until you get a thick paste (be careful when you add the egg yolks, if you don’t mix the paste it will remain hard and you will continue to add the eggs until it becomes
    too liquid )
  • Cover the dough with plastic wrap for  2 hours.

Montage:

  • Roll out the dough on a floured surface, then use the pasta machine until the dough becomes very thin (Use the number from 0 to 5).
  • Cut the dough into circle shapes using a cookie cutter.
    Almond Shells
  • Roll out the almond paste (the stuffing ),  cut into circles with the same cookie cutter that you used for the dough.
    Almond Shells
  • Cut the almond paste circles in two identical pieces.Almond Shells
  • Superimpose the half piece of the almond on the dough circle and fold in half.(you should have a half circle with three layer, the dough, the almond paste and another dough layer ). Almond ShellsAlmond Shells
  • Draw lines on the surface using a knife starting from the middle.
    Almond Shells
  • Close the half circles and put an almond piece in the middle.(You can use the egg white to glue the two sides easily )
  • Bake 20 to 30 minutes in a preheated oven 320F ( 160c ),
  • Soak the almond shell directly in the homemade syrup while they are hot from 15 to 20 minutes, and soak them a second time in a heated syrup when the cookies becomes cold.IMG_3882IMG_3944

 

 

 

49 comments on “Almond Shells

    • Thank you, I use always Almond flour gluten free but not the flour, maybe I will try next time with Gluten free for all the ingredients , great Idea thank you :)

  1. Oh dear, they look so amazing. They are too beautiful to eat them!:D I’ve never thought about making homemade syrup, I should definitely try!

    • Thank You Kat, the homemade syrup is close to the honey texture but made with sugar, it is used to soak the petit four (cookies) :)

  2. I’m not gonna lie – I’m never even going to attempt making these because I have absolutely NO faith in my ability to turn out something so utterly beautiful. But wow, those photos are gorgeous. I picture these being served at a wedding or being carried around on fancy trays by fancy waiters at some sort of high end party. They’re gorgeous.

    • Thank you so much Brandi, It is an algerian pastry, we make different sort of those beautiful pastries in our wedding and great occasion, I like to create new shapes with different colors and new taste, I have other algerian pastries in the blog easy to make if you want to try some because they are really delicious :)

    • Thank You Krysten, This pastry is from Algeria, they make a lot of fancy Pastries over there and I am trying to share that with you :)

    • Thank you so much, My phone was dead that day, that is why I did not take picture, almost all my recipes are with steps picture to help the readers to make them easily, if I make them again I will take pictures :)

  3. Looks like a tasty recipe. I think that I can easily make the recipe vegan. I love the taste of almonds an blossom water sounds pretty interesting.

    • Yes of course you can do it vegan, instead of using Eggs to prepare the stuffing you can just use the home made syrup to get the firm almond paste.

  4. This pastry sure looks gorgeous! You make it seem like it’s so easy to make. I love how it looks and I’d like to see if I can make them just as lovely as these!

  5. I would not have the skills to make these but my mother sure would so I am going to print it out for her. They look amazing and I’d say they taste out of this world

    • thank you Jill, it is an Algerian pastry, we do a lot of beautiful things, it is not too much work comparing with French pastry but the decoration need some patience :)

  6. That dessert sure looks beautiful! I love how gorgeous it is, it’s a nice dessert that goes well with your afternoon tea!

  7. Your desserts are always so beautiful. You almost feel they are more art that food. Which is nice because food should be beautiful.

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