Honey-Glazed Pistachio and Almond Dziriat

1

In a large bowl, mix the flour, melted butter, and vanilla extract. Gradually add the water mixture until a soft, non-sticky dough forms. Cover and let it rest for 20 minutes.

2

For the filling, combine the ground almonds, ground pistachios, sugar, and lemon zest in a bowl. Add the eggs one at a time, mixing until you have a moist, sticky paste.

3

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

4

Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Use a round cutter (about 3 inches in diameter) to cut out circles.

5

Form the filling into walnut-sized balls. Place one ball in the center of each dough circle.

6

Fold the edges of the dough up around the filling. Pinch the dough against the filling with your fingers or a decorative pincher to create pleats, leaving the top of the filling exposed.

7

Press a whole pistachio into the center of each tart for decoration.

8

Bake for 20-25 minutes until the pastry is lightly golden and the filling is set.

9

While the tarts bake, warm the honey and 2 tablespoons of orange blossom water in a small saucepan over low heat until runny.

10

Dip the tarts into the warm honey syrup immediately after removing them from the oven. Let them drain on a wire rack before serving.