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Heat the sugar and water until a syrup forms. Add the almonds, walnuts and rose water, and mix until thick.
Sprinkle flour on a flat round baking tray about 18 cm (7 in) in diameter. Spread the cooked mixture onto the tray and level with a knife. Sprinkle the pistachios on top and allow to set. While the mixture is setting, cut it into diamonds. Refrigerate. Serve when the mixture has hardened.
200 g (7 oz) sugar
100 ml (3½ fl oz) water
200 g (7 oz) almonds, finely crushed
50 g (1½ oz) walnuts, finely crushed
½ tsp rosewater
30 g (1 oz) plain flour
50 g (1½ oz) pistachios, finely crushed
Aggiunto da: Natália Martins
Consultato: 3262 X
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