Ingredients
- 1 nut mixture
- 1 1/4 c fine semolina
- 1 c pistachios (chopped unsalted)
- 1/4 lb sweet butter
- 4 1/2 tb granulated sugar
- 3 tb warm water
- 1 tb cinnamon (ground)
- 2 teaspoons orange flower water
- 1/4 ts salt
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.
