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Ingredients Edit

Directions Edit

  1. In heavy medium saucepan, combine apricots, water, sugar, butter and orange flower water.
  2. Cook over low heat, stirring occasionally with a wooden spoon, until mixture becomes a thick purée, 15 to 20 minutes.
  3. Remove from heat and beat until smooth.
  4. Transfer mixture to a plate and spread into an even circle.
  5. Allow to cool.
  6. Divide mixture into 24 equal pieces and roll each into a ball.
  7. Coat with chopped nuts and place in small petit four papers if desired.
  8. Store in an airtight container for up to 2 weeks.
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