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Algerian Arich – shortcrust pastry with almond filling
This traditional Algerian recipe will teach you how to make arich, small shortcrust pastries filled with a delicious almond filling scented with orange blossom water, then glazed with a shiny royal icing. Follow each step to achieve golden, tender, and decorated arches, perfect for tea or as a dessert.
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Cost Breakdown
Critical Success Points
- • Correct incorporation of warm margarine into the flour
- • Shaping and sealing the arches
- • Dry the arches before baking to retain shape
- • Baking at 180 °C without overcooking
- • Dry the royal icing for 24 h
Safety Warnings
- • Handle the hot oven with care
- • Melted margarine can be very hot – let it cool before adding to the flour
- • Raw egg whites pose a salmonella risk – use fresh eggs or pasteurized egg whites
- • Wear gloves or a damp cloth while shaping to avoid burns from hot dough
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