1/4 lb sweet butter 1 1/4 c fine semolina 1/4 ts salt 3 tb warm water 1 c pistachios 4 1/2 tb granulated sugar 1 tb cinnamon 2 teaspoons 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.