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.