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Add a photoRaciónes: 12
Ingredientes
- 1/4 lb Sweet butter
- 1 1/4 c. Fine semolina
- Orange flower water
- 1/4 tsp Salt
- 3 Tbsp. Hot water (more if needed)
- 1 c. Minced unsalted pistachios
- 4 1/2 Tbsp. Granulated sugar
- 1 Tbsp. Grnd cinnamon
- Confectioners' sugar
Direcciones
- 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 in 2 tsp. orange flower water, the salt, and gradually the hot water, working with your fingers to make a hard dough. Knead for 5 min, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and grnd cinnamon in a small bowl. Break off pcs of dough slightly larger in size than a walnut. Work in your fingers to create a ball. Press the center with your thumb to make a large well and fill with 1 tsp. of the nut mix, then cover over with dough and shape into an oval. Set on a cookie sheet and continue till all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 min or possibly till the yellow color has become a light, not a deep, chestnut. Remove to racks and cold for 10 min, then dip quickly into orange flower water and roll in confectioners' sugar. Cold before storing.
- Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 89 | 49% |
| Total Fat 10.27g | 13% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 103mg | 4% |
| Potassium 93mg | 3% |
| Total Carbs 19.44g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.16g | 3% |
| Protein 3.43g | 5% |
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