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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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 30|
|Calories from Fat: 45 (51%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 8mg||2 %|
|Sodium 0.6mg||0 %|
|Potassium 62.1mg||2 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 8.7g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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