|Ground almonds||8 Ounce (225 Gram)|
|Icing sugar||310 Milliliter (1 1/4 Cups)|
|Orange blossom water||125 Milliliter (About 1/2 Cup)|
|Pistachio nuts||4 Ounce, peeled and finely chopped (110 Gram)|
|Granulated sugar||30 Milliliter (2 Tablespoon, Extra)|
|Icing sugar||310 Milliliter|
|Pistachio nuts||4 Ounce, peeled (110 Gram)|
Combine ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
Knead until smooth and allow to rest.
Shape paste into small walnut-sized balls.
Using a teaspoon handle, make a small hole in each ball and fill it with combined pistachio nuts and granulated sugar.
Close hole over filling and reshape.
Roll balls in icing sugar and place in small paper cups.
Decorate the top of each ball with a peeled pistachio nut.
Serve with coffee.