In Algerian cooking, sweets are often prepared for family visits, religious feasts and tea service. This version focuses on texture, shaping and a clean finish rather than on decorative excess.
Ingredients
Bakors figues: Algerian pastry recipe — almonds, sugar, eggs, apricot jam.
- 300 g almonds
- 150 g sugar
- 3 eggs whites
- green food colour
- apricot apricot jam
Method
- Prepare and rest the base so the dough, batter or filling becomes even before shaping.
- Shape carefully, keeping the pieces regular so they cook at the same speed.
- Cook gently and watch the colour; Algerian pastries usually need a controlled heat rather than aggressive browning.
- Finish with honey, syrup, glaze, fruit or a light decoration according to the style of the recipe.
Practical tips
- Let the pastry cool before storing it so the texture stays clean.
- Keep orange blossom water, smen, honey and nuts balanced; one strong flavour should not hide the others.