Ingredients & Directions
2 1/3 c Pistachio nuts, shelled,
-unsalted
1 c Superfine sugar
1 1/2 tb Orange blossom water
2 Eggs
2 Egg yolks
1. Coarsely grind the pistachios (almonds may be substituted) in a food
processor. Add the rest of the ingredients and blend quickly and well. The
idea is to avoid mincing the nuts: the more texture the better for these
sweets.
2. Preheat the oven to 350 degrees. Drop a heaping tablespoon of the
mixture into paper candy cups and bake for 25 minutes, until slightly firm.
Yields
24 Servings