Difference between revisions of "Loz"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Chadian ([^cC])(.*)\]\]" to "Category:Chadian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 4 ounces extra [[pistachio|pistachio nuts]], peeled | * 4 ounces extra [[pistachio|pistachio nuts]], peeled | ||
| − | == | + | == Procedures == |
# Combine the finely chopped [[pistachio|pistachio nuts]] and [[superfine sugar|caster sugar]], and set aside. | # Combine the finely chopped [[pistachio|pistachio nuts]] and [[superfine sugar|caster sugar]], and set aside. | ||
# Combine the [[almond meal|ground almonds]] and [[powdered sugar|icing sugar]] with enough orange-blossom [[water]] to form a stiff paste. | # Combine the [[almond meal|ground almonds]] and [[powdered sugar|icing sugar]] with enough orange-blossom [[water]] to form a stiff paste. | ||
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[[Category:Chadian cuisine]] | [[Category:Chadian cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
| − | [[Category:Central African | + | [[Category:Central African cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Almond meal Recipes]] | [[Category:Almond meal Recipes]] | ||
[[Category:Orange flower water Recipes]] | [[Category:Orange flower water Recipes]] | ||
Latest revision as of 16:43, 16 July 2012
Ingredients
- 8 ounces ground almonds
- 4 ounces icing sugar
- 4 – 6 tablespoons orange blossom water
- 4 ounces pistachio nuts, peeled and finely chopped
- 1 ounce caster sugar
- 4 ounces extra icing sugar
- 4 ounces extra pistachio nuts, peeled
Procedures
- Combine the finely chopped pistachio nuts and caster sugar, and set aside.
- Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
- Knead until smooth and allow to rest for about 10 minutes.
- Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
- Roll the balls in icing sugar and place in small paper cups or on a serving plate.
- Decorate the top of each ball with a peeled pistachio nut.
- Serve with coffee.
