Maamoul With Pistachios

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Maamoul with pistachios are traditional Middle Eastern semolina shortbread cookies filled with buttery crushed pistachios and shaped in smaller, deeply patterned molds.

Prep Time8 15

Cook Time19

Resting1

Total Time9 34

Course: Dessert

Cuisine: Lebanese, Middle Eastern

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 168kcal

Author: Janelle Hama

Ingredients

Dough

1 cup Coarse semolina
¼ cup Fine semolina
⅛ cup White sugar
¼ teaspoon Baking powder
½ teaspoon Mahlab optional but highly recommended
½ cup Butter Softened. I used dairy free. See note 1
½ teaspoon Orange blossom water
½ teaspoon Rose water
1 tablespoon Milk I used almond milk

Filling

200 grams Pistachios raw
4 tablespoons Confectioners sugar (icing sugar)
2 tablespoons Butter I used dairy free
1 tablespoon Rose water

Dusting

1 Confectioners sugar (icing sugar) use as needed

Metric - US Customary

Instructions

In a large bowl, combine the coarse semolina, fine semolina, sugar, baking powder, and mahlab. Mix until evenly blended.
Add the softened butter, orange blossom water, rose water, and milk. Rub and press the mixture together with your hands until it forms a cohesive dough. It should feel sandy but hold together when pressed.
Cover the dough and refrigerate overnight to allow the semolina to hydrate fully. Let it sit at room temperature for about 15 minutes before shaping.
1 cup Coarse semolina, ¼ cup Fine semolina, ½ cup Butter, ⅛ cup White sugar, ¼ teaspoon Baking powder, ½ teaspoon Mahlab, ½ teaspoon Orange blossom water, ½ teaspoon Rose water, 1 tablespoon Milk
To prepare the filling, pulse the pistachios, confectioners sugar, butter, and rose water in a food processor until finely chopped. The mixture should cling when pressed but remain textured, do not blend into a paste.
200 grams Pistachios, 4 tablespoons Confectioners sugar, 2 tablespoons Butter, 1 tablespoon Rose water
Portion the dough into 15 equal pieces.
Weigh the pistachio filling and make note of 15 portions as well.
Flatten a piece of dough in your palm and place a portion of filling in the center. Lightly dab your fingertip in water and press the filling down to secure it. Gently enclose the dough around the filling and roll it into a smooth ball.
Lightly flour the filled ball and place it into the mold, smooth side facing down. Press firmly to imprint the pattern. (See equipment section in the article for the recommended size)
Turn the mold over and tap against a firm surface to release the shaped cookie. Arrange on a parchment-lined tray.
Repeat with the remaining dough and filling.
Bake at 180°C / 356°F (fan-forced oven) for about 17 minutes, until the bases are lightly golden while the tops remain pale.
Allow the cookies to cool completely on the tray. Once cooled, dust lightly with confectioners sugar using a fine mesh sieve.
1 Confectioners sugar
Wrap individually to preserve the sugar coating.

Video

Notes

Note 1 - The type of dairy-free butter or fat you use will affect the baking time. Starting at the 16-minute mark, check through the oven door, once the cookies turn a light golden hue, they are ready.

US tablespoons and cups have been used in this recipe: 1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; 1 cup equals 240 ml

Nutrition