Karen Mintzias 3 tb Unflavored gelatine
1/2 c Cold water
1/3 c Boiling water
2 c Sugar
4 tb Extract *
Food coloring ** 1/4 c Pistachio nuts; chopped
1 c Confectioners’ sugar
* Extract: may use orange, lemon or raspberry extract. ** Food Coloring: Use appropriate color to match flavor. Soften gelatine in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch cubes. Roll in confectioners’ sugar. Store in a jar at room temperature. Serve with Greek Coffee. From “Classic Greek Cooking” by Daphne Metaxas. ISBN: 0-911954-31-7. Typed for you by Karen Mintzias