| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cakes, Passover |
24 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Pistachio nuts, shelled |
|
|
unsalted |
| 1 |
c |
Superfine sugar |
| 1 1/2 |
T |
Orange blossom water |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
INSTRUCTIONS
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. 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. Recipe by: Claudia Roden Posted to
MC-Recipe Digest V1 #562 by Jane Rosenberg-Coombs
<jfcoombs@ilinks.net> on Apr 12, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”