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Pistachio Mexican Wedding Cakes

Kate Ramos
  • 0 minutes
  • Serves 46

INGREDIENTS

2 tsp

Orange, zest

2 1/4 cups

All-purpose flour

1/2 tsp

Almond extract

2 cups

Powdered sugar

1/2 tsp

Salt, fine

1 tsp

Vanilla extract

1 cup

Pistachios, unsalted roasted

2 sticks

Butter, unsalted