Ma’amoul Cookies with Pistachio Paste – Made with Semolina

Indeed you will fall in LOVE with these cookies! These delicate Ma’amoul cookies with Pistachio Paste- Made with Semolina are lightly sweetened with a lovely aromatic rose water flavor that pairs well with a cup of tea! Maamoul also known as Ma’amoul is a Middle Eastern shortbread cookie that’s shaped with a delicate mold and filled with either dried fruits like dates, figs, or different types of nuts such as pistachios, walnuts, or sometimes almonds and sprinkled with powdered sugar. Normally, you would make this during the holidays, but every day is a holiday when you try out these cookies!

this RECIPE!

Ma’amoul cookies are made in many different shapes, sizes, and designs. Although this Ma’maoul mold looks intimidating it’s not hard to use at all! Another great thing about it is, you can find a Ma’amoul cookie mold at most international markets. You can also shape these cookies by wrapping the exterior of the cookie with dough around the center filling and squeezing the edges to close with the loose ends of the dough. Roll your cookie into a ball and press down against the dough to flatten it with the palm of your hands. It should measure approximately 1″ in diameter x 1/2″ thick high. You can either use your fingers to shape them into round shortbread cookies or shape them with the tip of a dinner fork by pressing the fork against the cookie and making your way around the edge of the cookie.

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT MA’AMOUL COOKIE

• INGREDIENTS FOR THIS MA’AMOUL COOKIE
• STEPS TO MAKE THIS MA’AMOUL COOKIE RECIPE
• MAKING MA’AMOUL COOKIES WITHOUT A COOKIE MOLD
• THE TRADITION BEHIND MA’AMOUL COOKIES
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD

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Ingredients for this Ma’amoul Cookie

• Semolina Flour
• All-Purpose Flour
• Powdered Sugar
• Granulated Sugar
• Baking Powder
• Clarified Butter or Ghee
• Milk
• Mahlab, Vanilla Extract, Rose Water, or Orange Blossom – We used Vanilla for the flavor of the dough.
• Pistachio or Date Paste for the filling of your cookie.

Note: Mahlab is traditionally used for this recipe but it is optional. Mahlab is ground cherry stones that have a scent similar to almonds and give off a nutty flavor. Some Ma’amoul recipes include yeast in the recipe. (This recipe contains Nuts.)

Tips before you start making Ma’amoul

• Once you form your ingredients into a dough, make sure your dough is soft to the touch. When handling, it shouldn’t crack. If you see cracking add 1/2 tsp of milk at a time until your dough becomes soft.
• Generally, if your dough is too sticky, sprinkle some flour (I like mine slightly sticky to the touch because it tastes softer to me once baked).
• When baking, keep an eye on the cookies, if you notice your cookies start to crack, remove them quickly out of the oven and onto a cooling rack and allow them to cool off completely before handling.
• Sprinkle powdered sugar once the cookies have completely cooled off.

How to Store your Ma’amoul Cookies: Store cookies in a sealed bag to keep them fresh and soft especially if you want them to last! These cookies can last up to 2 weeks at room temperature but I promise you they are so tasty they won’t last that long! 😉

Steps to make this Ma’amoul Cookie Recipe:

Step 1: Combine your dry ingredients in a bowl and mix together.

Step 2: Clarify Butter – Clarify your butter by bringing it to a boil and do not touch it until you see a white film appear at the top (this is when you’ll notice the solids from the butter start to separate). Skim the white film off the top and disregard it, then add butter and milk to your dry ingredients and mix. Lastly, form the dough into a ball and seal it closed, set it aside at room temperature for 1/2 an hour.

Step 3: Create your Pistachio Filling – Grind Pistachios to a fine grind and add rose water and granulated sugar. The consistency should be enough to form them into small balls. If you find your filling to be too mushy add more Pistachios to the mixture. Pre-form your filling into small balls that fit the center of your mold. By the time you finish forming your filling into balls, your dough should be ready to form.

Step 4: Form Dough – Take about 1 oz (1 tablespoon) of dough with your hand and shape it into a ball with the palms of your hands. Line your Ma’amoul mold with a plastic liner before placing the dough into the cookie mold (this will allow you to remove the cookie smoothly).

Once you have formed it into a ball, flatten your dough about 1″ inch in diameter and 1/4″ inch in thickness, place it over the plastic liner and push down the dough with your fingers to create a dome-shaped center. This will form your cookie mold shape around the edges of your cookie.

Add filling into the center and place another flattened dough at the base or pinch the dough closed from the bottom. (Optional: I added an extra dough at the base for decorative purposes.) Lastly, lift the edge of the plastic upward and your cookie should be completely closed and shaped. Repeat shaping all your Ma’amoul cookies.

Step 5: Spray baking oil on a flat baking pan. Remove the cookie from the plastic and carefully place it face up on a greased baking pan. Place them 1″ inch apart. Bake at 350 for 15-20 minutes one sheet pan at a time until you see your cookies look pale yellow in color. Make sure to check your cookies frequently as they bake. If you see they are starting to split and crack it’s time to remove them from the oven. Without a doubt, I know you will fall in love with this cookie! Finally, time to Enjoy!

If you like, keep scrolling down to the printable recipe card for a list of full ingredients and instructions. You can also click on the “Jump to Recipe” button at the top of the page! 😀

MAKING MA’AMOUL COOKIES WITHOUT A COOKIE MOLD

This process is different from using a cookie mold. Firstly, split your dough into two portions and place one portion of dough covered to the side. With a rolling pin, roll out your dough about 10″ inches wide x 12″ inches long x 1/4″ inches thick on a lightly floured surface. Secondly, Place a long and thin amount of filling at the edge of the dough. Fold over the dough once until it meets the other side and cut off extra dough and place to the side. Now it should look like a long roll. Roll dough with the palms of your hands until you reach a long smooth roll. Lastly, bake cookies at 350° for 15-20 minutes.

Here is an example of how they would look after baking with powdered sugar sprinkled over them.

The Tradition behind Ma’amoul Cookies

Ma’amoul cookie recipe is usually found on every table during the holidays, celebrations and even all year long for some. They usually are presented after a meal to celebrate the end of fasting for Ramadan. For Christian Arabs, Ma’amoul is usually presented during the Easter celebration. You’ll find this cookie alongside on a dessert table with another Egyptian cookie called Egyptian Ghorayebah. This cookie is also very delicious to put next to your Ma’amoul when you have a spread of yummy sweets for your celebration!

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PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can rate and comment down below and on Instagram! 👇 Thank you in advance! 

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RECIPE CARD

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