Algerian Arich – shortcrust pastry with almond filling

Ingredients

• 1 kg Type 45 flour (all-purpose flour)
• 500 g Unsalted margarine (at room temperature, slightly melted)
• 1 pinch Salt
• 25 g Granulated sugar (for the dough) (about 2 tablespoons)
• 300 ml Orange blossom water (for the dough) (add gradually until a pliable dough is obtained)
• 600 g Roasted and ground almonds (whole almonds roasted then ground)
• 200 g Granulated sugar (for the filling)
• 15 ml Vanilla extract (or 4 packets of vanilla sugar)
• 15 g Margarine (for the filling) (melted)
• 100 ml Orange blossom water (for the filling)
• 100 ml Egg whites (about 3 egg whites)
• 100 ml Fresh lemon juice
• 100 ml Orange blossom water (for the icing)
• 30 ml Sunflower oil (about 2 tablespoons)
• 200 g Powdered sugar (sift before adding)
• 5 g Pink shimmer powder (optional) (for a pearlescent finish)

Instructions

1. Prepare the shortcrust dough

   In a large bowl, place 1 kg of flour, add 500 g of softened margarine, 2 tbsp of sugar and a pinch of salt. Mix with your fingertips until a sandy texture forms. Gradually incorporate 300 ml of orange blossom water while kneading until a homogeneous ball is formed.

   Time: PT15M

2. Form the dough balls and rest

   Divide the dough into 30 g balls, place them on a tray, cover with plastic film and let rest for 30 minutes.

   Time: PT30M

3. Prepare the almond filling

   In a bowl, combine 600 g of roasted and ground almonds, 200 g of sugar, 1 heaping tablespoon of vanilla extract and 15 g of melted margarine. Add 100 ml of orange blossom water drop by drop while mixing until a pliable paste is obtained.

   Time: PT15M

4. Form the filling balls

   Weigh 20 g balls of filling, place them on a plate and cover with plastic film to prevent drying.

   Time: PT10M

5. Shape the arich

   Flatten each dough ball into a small disc, place a filling ball in the centre, divide it into three strips and fold the edges by pinching to form an arch. Seal the joints by pinching firmly.

   Time: PT30M

6. Dry the arches before baking

   Place the arches on a rack, cover lightly and let dry in a cool place for at least 2 hours (ideally overnight) so they retain their shape.

   Time: PT2H

7. Bake in the oven

   Preheat the oven to 180 °C. Bake the arches for 25 minutes until golden. Let cool on a rack.

   Time: PT25M

   Temperature: 180°C

8. Prepare the royal icing

   In the mixer bowl, pour 100 ml of egg whites, 100 ml of lemon juice, 100 ml of orange blossom water and 30 ml of sunflower oil. Mix gently then gradually add the sifted powdered sugar until a smooth, glossy consistency is achieved.

   Time: PT10M

9. Coat the arches with icing and dry

   Dip each arch into the royal icing, let excess drip off, then place on a tray. Allow to dry for at least 24 hours so the icing sets completely.

   Time: PT24H

10. Shiny finish and decoration (optional)

    Lightly dust the dried arches with pink shimmer powder and add decoration of your choice. Let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g