1. In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. 2. Transfer to a small bowl, cover, and let stand overnight at room temperature. 3. 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. 4. Knead for 5 minutes, then cover and let rest 1 hour. 5. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. 6. Break off pieces of dough slightly larger in size than a walnut. 7. Work in your fingers to form a ball. 8. 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. 9. Set on a cookie sheet and continue until all pastries are shaped. 10. Bake in a moderate oven (350°) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut. 11. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar. 12. Cool before storing. ---------------------------------------------------------------------------
Nutrition
Ingredients
