Ingredients
- 1 nut mixture
- 300 gr fine semolina
- 130 gr pistachios (chopped unsalted)
- 110 gr sweet butter
- 55 gr granulated sugar
- 45 ml warm water
- 14 gr cinnamon (ground)
- 10 ml orange flower water
- 1 gr 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.
