Algerian Harrissa: A Sweet Surprise

My grandmother, an immigrant from Algeria, always had an assortment of sweets and pastries meticulously arranged on trays during Eid. The colors, textures, and scents were intoxicating, a true feast for the senses. Among the date-filled ma’amoul and delicate almond crescents, were these little gems she called “Harrissa.” As a child, I was always confused by the name. Having experienced the fiery kick of the chili paste harissa in savory dishes, I cautiously approached these vibrant, flowered candies, only to discover a melt-in-your-mouth sweetness. It’s a sweet memory that always brings a smile to my face.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yields: 40-60 flower harrissa
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 4 cups ground almonds
• 1 1⁄4 cups sugar
• 1 tablespoon butter or 1 tablespoon margarine
• 1⁄2 teaspoon orange blossom water (mazhar)
• 3 tablespoons cornflour, for dusting
• Food coloring, of choice (gel or liquid)
• For Decoration:
  • 3 tablespoons sugar, for rolling
  • Angelica (silver balls) or dragées (silver balls)

Equipment Needed

• Food processor
• Mixing bowls
• Rolling surface
• Small sweet cases (optional)

Instructions

1. In a food processor, combine the ground almonds, sugar, orange blossom water, and butter (or margarine). Process until a firm paste forms. This may take a few minutes, so be patient and scrape down the sides of the bowl as needed to ensure even mixing. The mixture should come together easily when pressed between your fingers.

2. Divide the almond paste into three equal portions. Leave one portion as is, with its natural color. To the remaining two portions, add food coloring of your choice. Use gel food coloring for more vibrant and intense colors, adding a few drops at a time until you achieve the desired shade. Thoroughly knead the food coloring into the paste until evenly distributed.

3. Lightly dust your work surface with cornflour. This will prevent the almond paste from sticking as you roll it out.

4. Roll each of the three portions of almond paste (the natural one and the two colored ones) into long, even sausages, approximately 1 inch in diameter. Aim for consistent thickness to ensure a neat plait.

5. Carefully plait the three sausages together, as you would with hair. Gently press the strands together as you go to prevent them from unraveling. If you’re finding the plaiting difficult, you can simply lay the three strands next to each other and gently push them together, ensuring they adhere to each other. This method is especially useful if you are using a mixture of ground almonds and desiccated coconut (as mentioned in the notes below), as the coconut can make plaiting more challenging.

6. Dust your hands with a little cornflour. Take small amounts of the plait, or multi-colored paste, and form them into small balls. Aim for a size slightly larger than a Malteser. The cornflour will prevent the paste from sticking to your hands.

7. Lightly press the top of each ball into a small dish of sugar. This will create a sparkling effect and add a touch of sweetness to the finished harrissa.

8. Using a matchstick (or similar small tool), make a small indentation in the center of each ball. This will create a space for the decorative silver ball or other embellishment.

9. Now, for the flower effect: Take a screw top from a plastic bottle (a Coke bottle top works well). Gently press the rim of the top onto the ball, starting from the center and rolling the top outwards to create a small arc. Repeat this process, overlapping the arcs slightly, until you have covered the entire ball, creating a flower-like pattern. You should aim for approximately six or so “petal” marks.

10. Place a silver ball (angelica or dragées) into the indentation in the center of the flower. This will complete the harrissa and add a touch of elegance.

11. If desired, place the finished harrissa into tiny sweet cases for serving. This will make them easier to handle and add to their presentation.

12. As an alternative to plaiting, you can roll out each color of almond paste separately, layer them on top of each other, and then cut the layers into lozenge or diamond shapes. This is a quicker and easier method for creating multi-colored harrissa.

Expert Tips & Tricks

• For a richer flavor, lightly toast the ground almonds before using them in the recipe. This will enhance their nutty aroma.
• If the almond paste is too dry, add a few drops more of orange blossom water until it reaches the desired consistency.
• If the almond paste is too wet, add a little more ground almonds until it becomes firm enough to handle.
• When using food coloring, start with a small amount and gradually add more until you achieve the desired shade. It’s easier to add more color than to remove it.
• To prevent the almond paste from drying out while you are working with it, cover it with plastic wrap or a damp cloth.

Serving & Storage Suggestions

These Algerian Harrissa are best served at room temperature as part of a sweet platter or alongside a cup of mint tea. They are particularly popular during Eid celebrations, but can be enjoyed any time of year.

To store, place them in an airtight container at room temperature. They will keep well for up to a week. You can also freeze them for longer storage, up to 2-3 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	95 kcal	5%
Total Fat	6g	8%
Saturated Fat	1g	5%
Cholesterol	1mg	0%
Sodium	2mg	0%
Carbohydrates	8g	3%
Fiber	1g	4%
Sugar	6g	12%
Protein	2g	4%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Coconut Harrissa: Substitute 100g of the ground almonds with 250g of desiccated coconut (ground up finely). This will give the harrissa a slightly different texture and flavor. Remember that it will be hard to plait the coconut mixture.
• Vegan Harrissa: Ensure your margarine or butter substitute is vegan-friendly.
• Different Flavors: Experiment with different extracts, such as almond extract, rose water, or vanilla extract.
• Nuts: Try using different nuts, such as pistachios or walnuts, in place of the almonds. Be sure to grind them finely.
• Shapes: Instead of creating flower shapes, you can also make other shapes using cookie cutters or freehand.

FAQs (Frequently Asked Questions)

Q: Can I use almond flour instead of ground almonds?
A: Yes, you can use almond flour, but the texture might be slightly different. Ground almonds tend to be a bit coarser, which gives the harrissa a slightly more rustic feel.

Q: Can I make these ahead of time?
A: Absolutely! These harrissa are perfect for making ahead of time. They store well at room temperature for several days and can also be frozen for longer storage.

Q: Can I use different colors for the almond paste?
A: Yes, feel free to use any colors you like! The more colorful, the better, especially for festive occasions.

Q: What if my almond paste is too sticky?
A: If your almond paste is too sticky, add a little more ground almonds, a tablespoon at a time, until it reaches the desired consistency.

Q: Is there a substitute for orange blossom water?
A: Rosewater is a good substitute for orange blossom water, providing a similar floral aroma. You can also use a small amount of vanilla extract or almond extract for a different flavor profile.

Final Thoughts

Don’t let the name fool you; this Algerian “Harrissa” is a delightful, sweet treat that’s as beautiful as it is delicious. I urge you to try this recipe and create your own stunning tray of Eid helouwa or a simple, sweet indulgence. Whether you stick to the traditional recipe or experiment with different flavors and colors, I’m sure these little almond candies will bring a smile to your face and a touch of Algerian sunshine to your kitchen. Share your creations and feedback! I’d love to see your unique twists on this classic sweet.