🇱🇧 Maamoul -- buttery date & pistachio-filled cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is lower in calories and suitable for low-sugar diets.

orange blossom water

💰Cheaper: rose water

Rose water provides a similar floral aroma.

semolina

💰Cheaper: all-purpose flour

All-purpose flour can be used for a different texture.

Combine 1.5 cups semolina flour, 1 cup all-purpose flour, 1/4 cup powdered sugar, and 3/4 teaspoon baking powder in a large bowl.

Add 1/2 cup softened butter to the flour mixture and work it together until it reaches a sandy texture.

Add 1/4 cup milk one tablespoon at a time until the dough comes together, and then add 2 tablespoons of rose water.

Form the dough into a ball, cover it, and let it rest for at least one hour.

Prepare the filling by mixing 1/2 cup ground pistachios with 1 tablespoon sugar and 1/2 tablespoon water until it forms a paste.

Line a wooden mold with plastic wrap, take a piece of dough, and press it into the mold to create a cavity for the filling.

Fill the cavity with date paste or pistachio filling, then cover with another piece of dough and press to seal.

Remove the cookie from the mold by pulling on the plastic wrap and place it on a parchment-lined baking sheet.

Preheat the oven to 350°F and bake the cookies for 15 to 20 minutes, ensuring they remain pale in color.

Once cooled, dust the cookies with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens