Maamoul with Walnuts

This Maamoul with walnuts recipe is for traditional Lebanese semolina shortbread cookies filled with aromatic crushed walnuts and shaped into beautifully patterned molds.

If date maamoul are soft and smooth, walnut maamoul are textured and aromatic. The crushed walnuts create a slightly coarse, lightly sweet filling that contrasts beautifully with the tender semolina shell.

In my family, maamoul is always baked in generous batches for holidays and gatherings. Now I make smaller batches of ten at a time. It keeps them special and prevents the very real temptation to overindulge.

If you are building a full maamoul platter, you will also want to make maamoul with dates and Pistachio Maamoul. Each has its place, but the walnut version carries a deeper, earthier flavor that pairs especially well with Arabic coffee.

Maamoul with walnuts are traditionally served during Eid, Easter, and family celebrations, offered to guests or wrapped individually for gifting.

Ingredients

For the Dough

This recipe uses my traditional Lebanese maamoul dough made with a blend of coarse and fine semolina for the signature crumb.

You will find the full dough method in the Maamoul Dough Guide, where I explain resting, hydration, and texture in detail.

Flavoring includes orange blossom water, rose water, and mahlab for aroma. I use dairy free butter instead of ghee as my mother does. A very small amount of baking powder keeps the crumb tender without puffing. The type of fat used, even between dairy free butter brands, will alter the dough and baking time. Check the video for the texture of what the dough should be.

For the Walnut Filling

The walnut filling is simple and fragrant, all these ingredients together are what give this version of maamoul its distinctive taste.

• Raw walnuts, finely crushed but not powdered
• Sugar
• Cinnamon
• Rose water
• Orange blossom water - in the below recipe card I have linked where to purchse these two floral waters.

The texture should be slightly coarse. Avoid blending into a paste.

Shaping and Stamping the Maamoul

Nut filled maamoul traditionally use the deeper molds instead of the shallow ones. The full set of instructions can be found in the recipe card below.

1. Divide the maamoul dough into even portions. Take one portion and flatten gently in your floured palm.

2. Measure the walnut filling and divide it evenly, add the portion of filling onto the flattened dough.

3. Press the walnut filling into the dough and close the dough over the walnut filling and roll into a ball.

4. Press into a deep maamoul mold. Then flip over and release by tapping the tip of mold firmly onto a hard surface. I recommend watching the video for this.

Special Equipment

I've always used a wooden maamoul mold creates the traditional pattern. Here are some molds as a pack, use the deeper ones. The one I use measures 7 cm (2¾ in) in diameter and approximately 2.5 cm (1 in) deep.

If you do not have one, shape by hand and press lightly with a fork for a simple finish.

Storage

Maamoul with walnuts store exceptionally well. Keep them in an airtight container at room temperature for up to two-three weeks or refrigerate for longer storage.