110 gr sweet butter 300 gr fine semolina 1 gr salt 45 ml warm water 130 gr pistachios 55 gr granulated sugar 14 gr cinnamon 10 ml orange flower water 1 nut mixture
Instructions
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.