Dziriettes (almond flower pastries)

Step 1: Mix 9 oz plain flour and 1 pinch salt, add 2 ⅝ oz unsalted butter and rub together until crumbly. Add 2 tbsp orange-blossom water and enough ¼ cup water to make a firm, smooth dough. Knead for 10 minutes until it is elastic and silky.

Step 2: Wrap and rest for 30 minutes at room temperature so it rolls out thin without springing back.

Step 3: Mix 10 ½ oz ground almonds, 5 ½ oz caster sugar and 1 tsp lemon zest. Add 1 egg and 1 tbsp orange-blossom water and knead into a firm paste that holds its shape. Roll into 30 balls of about 18 g.

Step 4: Heat the oven to 350°F (fan 300°F) and line two trays with baking paper.

Step 5: Dust the worktop with 2 tbsp cornflour and roll the dough to 1 mm, or put it through a pasta machine to the second-thinnest setting.

Step 6: Cut 8 cm rounds with a fluted cutter. Press each round into a small fluted tartlet mould or mini muffin tin, so the edge stands up like a cup.

Step 7: Pinch the rim of each cup at 6 points with your fingertips or pastry tweezers so it opens like a flower. Set an almond ball in each and press it so it fills the cup in a smooth dome.

Step 8: Bake for 18 to 20 minutes until the pastry is pale golden and the filling feels just firm to the touch. Bake in two batches if needed.

Step 9: While they bake, warm 10 ½ oz honey with 2 tbsp orange-blossom water in a small pan over a low heat until runny, about 3 minutes.

Step 10: Dip each warm pastry into the honey for a few seconds, let the excess drip off and set it on a rack. Top with 1 oz pistachios if you like. Leave to set for 1 hour, then store in an airtight tin for up to a week.