Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Orange Flower | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup (packed) dried apricots, minced
- 2 Tbs water
- 1/2 cup sugar
- 1/4 stick butter
- 1 Tbs. orange flower water
- 1 cup chopped, shelled pistachios (unsalted)
- =
Directions
In heavy medium saucepan, combine apricots, water, sugar, butter and orange flower water. Cook over low heat, stirring occasionally with a wooden spoon, until mixture becomes a thick purée, 15 to 20 minutes. Remove from heat and beat until smooth. Transfer mixture to a plate and spread into an even circle. Allow to cool.
Divide mixture into 24 equal pieces and roll each into a ball. Coat with chopped nuts and place in small petit four papers if desired. Store in an airtight container for up to 2 weeks.