Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Sweet butter
1 1/4 c Fine semolina
Orange flower water
1/4 ts Salt
3 tb Warm water (more if needed)
1 c Chopped unsalted pistachios
4 1/2 tb Granulated sugar
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 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 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 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, 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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