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See below ingredients and instructions of the recipe
Karen Mintzias 4 tb Extract *
3 tb Unflavored gelatine Food coloring **
1/2 c Cold water 1/4 c Pistachio nuts; chopped
1/3 c Boiling water 1 c Confectioners' sugar
2 c Sugar
* Extract: may use orange, lemon or raspberry extract. ** Food Coloring:
Use appropriate color to match flavor.
Soften gelatine in cold water. Add sugar to boiling water. Bring to boil.
Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring
and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir
gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch
cubes. Roll in confectioners' sugar. Store in a jar at room temperature.
Serve with Greek Coffee.
From "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7.
Typed for you by Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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