A raw, easy-peasy homemade dessert with the well-loved pistachio nuts found on the greek island of Aegina, without butter and…most importantly…without baking!
PISTACHIO BOUCHE WITH FLOWER WATER
(the way it’s served in café Styl, Agion Anargiron Street, in the interesting neighbourhood of Psyrri in Athens, Greece)
- 250 gr/8.82 oz. ground pistachio nut (grind in the blender but not as fine as flour)
- ¾ cups sugar
- ¾ cup ground biscuits (like breadcrumbs)
- a little flower water
Mix the sugar, biscuit breadcrumbs and ground pistachio nuts in a large bowl.
Add flower water to the mixture so that it becomes moist and all the ingredients gel together.
Roll bits of dough between your hands into small balls.
Allow the pistachio balls to dry out.
Roll the balls in sugar.