1/4 lb Sweet butter
1 1/4 c  Fine semolina
Orange flower water
1/4 ts Salt
3 tb Warm water (more if needed)
1 c  Chopped unsalted pistachios
4 1/2 tb Granulated sugar
1 tb Ground cinnamon
Confectioners sugar

In a small, heavy saucepan, bring the butter to bubbling over medium heat
and stir in the fine semolina. Transfer to a small bowl, cover, and let
stand overnight at room temperature. The next day, uncover and add 2
teaspoons orange flower water, the salt, and gradually the warm water,
working with your fingers to make a firm dough. Knead for 5 minutes, then
cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and
ground cinnamon in a small bowl. Break off pieces of dough slightly larger
in size than a walnut. Work in your fingers to form a ball. Press the
center with your thumb to make a large well and fill with 1 teaspoon of the
nut mixture, then cover over with dough and shape into an oval. Set on a
cookie sheet and continue until all pastries are shaped. Bake in a moderate
oven (350 F) for 30 to 35 minutes or until the yellow color has become a
light, not a deep, chestnut. Remove to racks and cool for 10 minutes, then
dip quickly into orange flower water and roll in confectioners sugar. Cool
before storing. Note: You may substitute blanched almonds for the
pistachios and peanut oil for the butter.