The word btsteeya needn’t necessarily refer to the famous Moroccan puce de résistance—a pigeon pie with almonds and an eggy sauce all wrapped in a flaky pastry pie and topped with sugar and almonds. It can also refer to the following simple, crackling, crunchy almond dessert, a specialty of Marrakech.
This is an easy dessert to make, as almost all of it can be prepared in advance: bake the pastry early in the day, then prepare the vanilla and rose-scented milk sauce a few hours before serving. At serving time, simply assemble the dish by placing some reheated sauce on individual plates and topping each with a crisp, almond-filled triangle.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.