Ingredients
- 600 g pistachios
- 250 almonds
- 1 kg of icing sugar
- 500 g granulated sugar
- 1/4 liter of water
- rose water for perfume
Preparation
Crush the almonds, make a paste by adding the icing sugar and kneading with a little rose water.
Form into balls the size of a walnut.
Make a syrup with the granulated sugar and a quarter of a liter of water.
Dip the almond paste balls in the syrup, then coat them by rolling them in the whole shelled pistachios.
You can make them entirely with pistachios instead of almonds and pistachio. In my opinion, it has a finer taste.
You can decorate by adding a whole pistachio to the top of each ball or, instead of the shape of a ball, make it like a square (or any other shape) and push the top in to put either pistachio or pine nuts or the dried fruit of your choice.
source: la-cuisine-marocaine.com
