| 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 |
tb |
Orange blossom water |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
INSTRUCTIONS
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.
Recipe by: Claudia Roden Posted to MC-Recipe Digest V1 #562 by Jane
Rosenberg-Coombs <jfcoombs@ilinks.net> on Apr 12, 1997
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