FILLING:

2 c. ground English walnuts
1/2 c. sugar
2 - 3 tbsp. clarified butter
1 tsp. orange blossom water

Combine all ingredients; set aside.

CAKES:

1 1/2 c. clarified butter
1/2 c. sugar
1/2 c. evaporated milk
3 c. flour
1 tsp. orange flower water

Preheat oven to 325 degrees. Blend together the butter and sugar. Add the milk and flour and knead well. Form dough into small round balls (2 inches). Make an indentation and fill with 1 teaspoon of the nut mixture (filling). Close the top, sealing dough together. Place in a ma-mool mold to form pattern on the bottom; using your fingers, flatten the top of the dough. Tap mold to release ma-mool. Place on an ungreased baking tray. Place the tray on the middle shelf of the oven. Bake for 15 to 18 minutes. Move tray to upper shelf and bake another 5 to 6 minutes. When cool, sprinkle with powdered sugar. Yields 25 cakes.