Ma’amoul
Ma'amoul cookies represent a delightful variety of Middle Eastern butter cookies known for their delectable fillings of dried fruits or nuts. These cookies are crafted with semolina flour, resulting in a shortbread-like outer layer that offers a gentle crunch while giving way to a softer filling. For an additional aromatic touch, a hint of mahlab, which is ground wild cherry pit, can be added, providing a nutty fragrance. Although these cookies are particularly popular during holidays, they can be enjoyed throughout the year. Once baked, a light dusting of powdered sugar is added, enhancing the sweetness and complementing each mildly spiced bite.To achieve the distinctive shapes and patterns associated with ma'amoul, a ma'amoul mold is necessary. Similar to the process of creating Chinese mooncakes, ma'amoul is traditionally pressed and stamped before baking, resulting in intricate designs. However, if a mold is unavailable, the cookies can still be made by shaping and flattening them according to your preference by hand. You can use a fork or toothpick to create further patterns on the top surface of the cookies.
Ingredients
COOKIE DOUGH
- 1 1/4 oz. (210 g.) fine semolina flour
- 3/4 c. (145 g.) ghee
- 1/4 tsp. mahlab (optional)
- 1/4 tsp. kosher salt
- 1 1/4 c. (150 g.) all-purpose flour
- 1/2 c. powdered sugar
- 1/2 tsp. instant yeast
- 1/4 c. orange blossom water
WALNUT FILLING
- 2 1/2 c. walnuts
- 1/3 c. powdered sugar
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1 tbsp. orange blossom water
PISTACHIO FILLING
- 2 c. finely chopped pistachios
- 1/3 c. powdered sugar
- 2 tbsp. rose water
DATE FILLING
- 1 c. date paste
- 2 tbsp. ghee
- 1/2 tsp. ground cinnamon
- 1/2 tsp. orange blossom water
ASSEMBLY
- Semolina flour and powdered sugar, for dusting
Instructions
COOKIE DOUGH
- In a large bowl, stir semolina flour, ghee, mahlab (if using), and salt until evenly distributed, about 5 minutes. Cover and let rest at least 1 hour or preferably overnight.
- Stir in all-purpose flour, powdered sugar, and yeast until evenly distributed. Gradually stir in orange blossom water until dough is hydrated, then knead with your hand until dough is smooth and able to hold its shape when poked. Cover and let rest about 30 minutes.
WALNUT FILLING
- In a food processor, pulse walnuts, powdered sugar, cardamom, and cinnamon until nuts are half powder and half lentil-sized pieces.
- Transfer mixture to a large bowl and stir in orange blossom water to combine until mixture can hold its shape when squeezed.
PISTACHIO FILLING
- In a food processor, pulse pistachios and powdered sugar until nuts are half powder and half rice-sized pieces.
- Transfer mixture to a large bowl and stir in rose water to combine until mixture can hold its shape when squeezed.
DATE FILLING
- In a medium bowl, stir date paste, butter, cinnamon, and orange blossom water until smooth.
ASSEMBLY
- Using damp hands, portion filling into 24 balls (about 13 grams or 1 heaping teaspoon each) and freeze 10 minutes.
- Portion dough into 24 balls (about 25 grams or 1 heaping tablespoon each). Working one at a time, create a large crater in dough ball with your thumb big enough for the filling. Place filling in center of dough and fully enclose, gently rolling between your palms to smooth into a ball. Repeat with remaining dough and filling.
- Dust prepared dough balls with more semolina flour. Working one at a time, press each dough ball into the ma'amoul mold until flush with the design. Turn mold upside down and slam against your counter to release.
- Preheat oven to 375°. Line 2 baking sheets with parchment. Arrange cookies 1" apart on prepared sheets. Bake until edges are golden, 12 to 14 minutes.
- Let cool completely, then dust with powdered sugar.
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