Studded with colorful pistachios, these savory bites are not only beautiful to look at but, with their exotic trace of orange blossom, they're elegant in taste, too.
- 1 cup raw shelled pistachios
- 6 tablespoons salted butter, at room temperature
- 3/4 cup crumbled feta cheese
- 2 tablespoons sugar
- 1 tablespoon very finely minced orange zest
- 1 teaspoon orange flower water
- 3/4 cup all-purpose flour
- 1/2 cup semolina flour
- 1 1/2 tablespoons whole milk
- Kosher salt for sprinkling
Preheat an oven to 325 degrees F.
Spread the nuts on a rimmed baking sheet and roast until lightly toasted, about 5 minutes. Let cool, then coarsely chop. Set aside.
In a mixing bowl, cream together the butter, cheese, sugar, orange zest, and orange flower water with an electric mixer until light and fluffy. In a separate bowl, mix the flours. Add the flour mixture to the creamed mixture and mix well, stopping and scraping down the sides of the bowl as necessary'. Add the milk and mix until incorporated. M ix in the in reserved nuts.
Divide the dough in half and shape into logs, 6 inches long and 1 1/2 inches in diameter. Wrap tightly in plastic wrap, twisting the ends, to help firm the dough.
Chill in the refrigerator for 2 hours or in the freezer for about 30 minutes to further firm the dough. (The dough can be kept frozen for up to 1 month; remove from the freezer to temper overnight in the refrigerator before slicing.)
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