Apricotina

Ingredients

• 1 cup (packed) dried apricots, minced
• 2 tbs water
• ½ cup sugar
• ¼ stick butter
• 1 tbs. orange flower water
• 1 cup chopped, shelled pistachios (unsalted)

Procedures

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.