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.
Servings: 10 cookies
Calories: 255kcal
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.
- ½ teaspoon Orange blossom water
- ½ teaspoon Rose water
- 1 tablespoon Milk I used almond milk
Filling
- 150 grams Walnuts raw
- 6 tablespoons White sugar
- ¾ tablespoon Orange blossom water
- ¾ tablespoon Rose water
- ¼ teaspoon Cinnamon heaping
Dusting
- 1 Confectioners sugar (icing sugar) use as needed
Instructions
- In a large mixing bowl, stir together the coarse semolina, fine semolina, sugar, baking powder, and mahlab until evenly distributed.Add the softened butter, orange blossom water, rose water, and milk. Gently bring the mixture together with your hands until a soft dough forms. It should feel slightly sandy but hold its shape when squeezed.Shape the dough into a ball, cover tightly, and refrigerate overnight to allow the semolina to fully hydrate. Remove from the refrigerator about 15 minutes before shaping so it softens slightly.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
- Place the walnuts, sugar, cinnamon, orange blossom water, and rose water into a food processor. Pulse in short bursts until finely chopped. The mixture should be slightly coarse and hold together when pressed, not smooth like a paste.150 grams Walnuts, 6 tablespoons White sugar, ¾ tablespoon Orange blossom water, ¾ tablespoon Rose water, ¼ teaspoon Cinnamon
- Divide the dough into 10 equal portions and roll each one into a ball.Weigh the walnut filling and make a note of 10 equal amounts as well.Working with floured hands, flatten one dough portion into a small round disk. Place a portion of walnut filling in the centre and gently fold the dough up and around it, sealing completely. Roll lightly between your palms to a smooth ball.Dust the inside of the maamoul mold lightly with flour (see equipment section for sizing) and shake out any excess. Place the filled dough ball inside, smooth side down, and use your palm to press evenly to imprint the pattern.Turn the mold over and tap it firmly against a hard surface to release the shaped cookie into your hand. Transfer to a parchment lined baking tray.Repeat with the remaining dough and filling.
- Bake in a preheated 180°C / 356°F fan-forced oven for about 19 minutes, until the bottoms are lightly golden while the tops remain pale.Remove from the oven and allow to cool completely on the tray before handling. Using a fine mesh sieve, lightly dust each cookie with confectioners sugar.1 Confectioners sugar
- Individually wrap each maamoul cookie to protect the dusting of sugar and help it retain its coating. Enjoy!
Video
Notes
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
Serving: 1cookie | Calories: 255kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.2mg | Sodium: 98mg | Potassium: 113mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg