Ingredients Jump to Instructions ↓

  1. 1/4 lb Sweet butter

  2. 1 1/4 c Fine semolina Orange flower water

  3. 1/4 ts Salt

  4. 3 tb Warm water (more if needed)

  5. 1 c Chopped unsalted pistachios

  6. 4 1/2 tb Granulated sugar

  7. 1 tb Ground cinnamon Confectioners' sugar In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add

  8. 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest

  9. 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the center with your thumb to make a large well and fill with

  10. 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 minutes or until the yellow color has become a light, not a deep,

Instructions Jump to Ingredients ↑

  1. chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.


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