Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • Recipe Index
    • All Recipes
    • Breakfast/ Brunch
    • Appetizer
    • Main Dish
    • Side Dish
    • Salad
    • Pasta
    • Dessert
    • Soup
    • Kid Friendly
    • Healthy Recipes
    • 30 Minute or Less
    • Sauces & Condiments
    • Bread
  • About Me
  • Work With Me
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cookin' with Mima

Easy Delicious Bites

Privacy Policy Accessibility
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • Recipe Index
    • All Recipes
    • Breakfast/ Brunch
    • Appetizer
    • Main Dish
    • Side Dish
    • Salad
    • Pasta
    • Dessert
    • Soup
    • Kid Friendly
    • Healthy Recipes
    • 30 Minute or Less
    • Sauces & Condiments
    • Bread
  • About Me
  • Work With Me
  • Contact
  • Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Home » Dessert » Cookies

Maamoul Cookies with Pistachio

5 from 23 votes
Rate this Recipe
Total 35 minutes mins
Cook Time 20 minutes mins
Serves 30 cookies

By: Mariam Ezzeddine  |  May 4, 2020This post may contain affiliate links, read my disclosure policy for details

Jump to Recipe
Pin12K
Share18
Yum11

These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. Easy to make, the dough comes together in less than 15 minutes. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family.

Pistashio Maamoul Cookies ( معمول بالفستق ) on a white plate

These cookies are one of my all time favorite treats! My Pistachio Maamoul Cookies (معمول بالفستق) are another version of Maamoul Date Cookies served in the Middle East. They are extremely delicious and served during many occasions including Eid El-Fitr at the end of Ramadan.

Serve them as a dessert or snack that the whole family will love! They can be prepped and made ahead of the time and be sure to make a double batch for the freezer!

What are maamoul cookies (معمول بالفستق)?

Maamoul is usually the general term of this type of cookie. It is filled with either Dates, Pistachios, Walnuts, Pecans and even some people fill them with dried fruits like figs. But my favorites are the Date and Pistachio filled Maamouls.

Pistachio Maamouls are a little different than Date Maamouls. They are are filled with ground Pistachio and powdered with confectioner sugar after baking. They are served in homes through out the year and most famous during religious holidays.

How To Make The Maamoul Cookies

Be sure to scroll down for the full recipe!

  • Place all of the dough ingredients into a bowl and knead it with your hands or in a stand mixer. Mix until all of the ingredients are incorporated.
  • Let the dough rest for 2 hours or overnight.
  • After 2 hours, roll the dough into balls and cover them until you are ready to make the cookiesThe dough in a mixing bowl
  • Make the filling by combining all of the ingredients in a food processor. The mixed pistachio filling
  • Place a piece of the dough into the cookie mold and add a teaspoon of the filling.
  • Wrap the dough around to cover the filling.
  • Press the dough into the mold and tap it on the counter so that it falls out.The molded maamoul cookies before baking
  • Place the molded cookies onto a baking sheet with parchment.
  • Spray with oil and bake in the pre heated oven.Unbaked Maamoul Cookies on parchment paper
  • Let the cookies cool and then dust with confectioners’ sugar to serve.

Pistachio Maamoul Cookies ( معمول بالفستق ) on a white plate with some broken in half

Recipe Notes and Tips

  1. Let the dough rest for at least two hours before shaping the cookies. This will make it easier to handle and form. You can also leave the dough covered overnight in the fridge.
  2. Don’t over mix the pistachio filling. It should be grainy. You can make the mixture a day ahead of time and keep it covered in the fridge until you are ready to make the cookies.
  3. Bake the cookies in a pre heated oven. This will help them to cook evenly all the way through. Bake them on parchment paper so that they don’t stick.
  4. Let the cookies cool completely before dusting them with sugar and serving.

Frequently asked questions

How are the cookies shaped?

The cookies are made in molds that come in different shapes and patterns. You can find them at most Middles Eastern grocery stores or even online. Certain shapes are used for each of the types of Maamoul so people recognize what type of filling is inside. The patterns on them can be different.

The Pistachio Maamouls have a long shape unlike the round shape of the Date Maamouls. I like that wooden ones with deeper engravings on them so that the pattern comes out clear after you press it down to form it’s shape.

How long do they keep?

Once the cookies have cooled, store them in air tight container. They will last at their best for 1 week at least either at room temperature or in the fridge. This recipe makes enough for 30 cookies and they have a relatively long shelf life so nothing will go to waste!

Can you freeze them?

These cookies freeze really well, so I implore you to make a double batch! Wrap the cooled cookies individually in plastic wrap or foil without dusting with sugar, and place in a freeze bag or freezer safe container. Thaw them at room temperature and if you like, you can heat them in a warm oven for that freshly baked cookie taste.

More Middle Eastern Desserts:

  • Namoura
  • Sfouf
  • Lebanese Nights Dessert
  • Lebanese Rice Pudding

Be sure to let me know if you liked these yummy cookies and leave a rating on my recipe card. You can also share and save it to your Pinterest or Facebook feed. Tag me on my Instagram so I can repost them!

 

Traditional Lebanese maamoul cookies

Pistachio Maamoul Cookies

5 from 23 votes
Created by Mariam Ezzeddine
Pistachio Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are stuffed with ground pistachios and dusted with powdered sugar.
Print
Pin
Rate
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Lebanese
Servings 30 cookies
cookies

Equipment

  • Maamoul mold

Ingredients

DOUGH:

  • 3 cups coarse semolina
  • 2 cups fine semolina ferkha
  • 1 cup flour
  • 1.5 cup butter (melted)
  • 1/2 cup warm milk
  • 1/4 cup water
  • 1/2 cup sugar
  • 3 tbsps. orange blossoms water ma-zaher
  • 2 tsps. baking powder

PISTACHIO FILLING:

  • 2 cups of ground raw pistachios
  • 1/2 cup confectioner sugar
  • 1 tbsp. orange blossoms water

OTHERS:

  •  Oil Spray

Instructions

  • Place all the ingredients in a bowl and knead very well with your hand. You can also use a cake stand mixer, using a flat cake attachment or dough attachment. Mix slowly until they are well incorporated together. Cover and let the dough rest for 2 hours. While you wait for the dough to rest, prepare the filling by mixing the ingredients together.
  • Once the time is up, form the dough into ball portions and cover them to prevent drying. 
  •  Press a piece of the dough into a flat shape, then add a tablespoon of pistachio filling in the middle and wrap the dough around it to cover the filling completely.
  • Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out.
  • Once that part is done, lay the pieces on a sheet pan with parchment paper or a non-stick pan until you finish the rest of the balls.
  • Bake in a preheated 400 degree oven for 20 minutes. Remove from the oven and let it cool on room temperature.
  • Dust with sugar and store in an air tight container.

Notes

  1. Let the dough rest for at least two hours before shaping the cookies. This will make it easier to handle and form. You can also leave the dough covered overnight in the fridge.
  2. Don't over mix the pistachio filling. It should be grainy. You can make the mixture a day ahead of time and keep it covered in the fridge until you are ready to make the cookies.
  3. Bake the maamoul cookies in a pre heated oven. This will help them to cook evenly all the way through. Bake them on parchment paper so that they don't stick.
  4. Let the cookies cool completely before dusting them with sugar and serving.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 31.2g | Protein: 6.2g | Fat: 7.3g | Saturated Fat: 1.2g | Sodium: 61mg | Sugar: 6.6g
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
Pin12K
Share18
Yum11

Reader Interactions

    Leave A Reply & Rate Recipe Cancel reply

    Your email address will not be published. Required fields are marked with *
    Recipe Rating




  1. Linda says

    September 24, 2023 at 11:43 am

    What kind of oil spray are you referring to? Is it Pam or something similar? Do you spray the cookies before they are baked with this oil spray and why?

    Reply
    • Mariam Ezzeddine says

      October 17, 2023 at 11:26 am

      I usually use either coconut oil or avocado oil. Whatever I have in hand. I don’t like Pam pray. I just spray them so they don’t come out too dry and gives a little brown glaze. But you can do it without spraying and brush with some ghee instead before baking.

      Reply
  2. Laura says

    July 20, 2023 at 4:23 pm

    5 stars
    Amazing Recipe!
    I added a bit of honey to the pistachio mix so it held together a bit better. The first batch baked for 20 minutes and was too browned and overbaked (my bad for not checking on them sooner!). I found that 15 minutes was perfect. The cookies were delicious! Thanks for this amazing recipe 🙂

    Reply
    • Mariam Ezzeddine says

      August 7, 2023 at 3:03 pm

      Hey Laura. Glad you enjoyed the recipe. Thanks for leaving a review.

      Reply
  3. Tasteofindiaandaround says

    February 13, 2023 at 4:41 pm

    5 stars
    This recipe was perfect….thank for sharing

    Reply
    • Mariam Ezzeddine says

      February 15, 2023 at 1:08 pm

      Thanks for leaving a review! Glad you enjoyed the recipe.

      Reply
  4. Magali Rigaudias says

    September 28, 2022 at 8:47 pm

    Hi Mariam,

    Thank you for sharing these recipes. I made both the date and pistachios ones last night.

    I respected the ratio for the ingredients and let the dough in the fridge for 2 hours but found it quite tough. What would you advise ?

    I only made 1 batch of dough which was enough to make about 80 cookies with both filling using smaller ma’amoul molds.

    I halved the ingredients for the fillings and still had plenty. Again, this might be because I am using smaller molds.

    The pistachios filling was very dry as there is only 1 tbsp of orange blossom water for the amount of dry ingredients so I mixed it with honey which allowed me to shape small balls and added extra flavour.

    I made my own date purée, by steaming the dates for 20 min and blending them with butter. It was quite easy and delicious. Next time, I will integrate a bit more butter to thin it out a bit.

    All in all, I was quite happy with the results and they were quite delicious with tea or coffee
    Any insights to this would be greatly appreciated

    Cheers
    Magali

    Reply
  5. Raianne says

    September 1, 2021 at 3:45 am

    Hi there,
    I just wanted to ask if it’s ok to use normal water rather than the orange blossom water??

    Reply
  6. MJ says

    May 10, 2021 at 1:09 pm

    Hello , What is the yield of this recipe, how many cookies come out of this ?

    Reply
    • Mariam E. says

      May 10, 2021 at 1:51 pm

      Hi,
      It all depends on your mold and how you end up portioning it. But this recipe should make you about 24 date Maamoul piece or about 32 or more pistachio ones

      Reply
  7. Michelle says

    May 2, 2021 at 8:26 pm

    Hi – Thank you for the lovely recipe!! I am wondering if I were to use all purpose flour. can I substitute semolina with All purpose and use wheat flour for coarse semolina?

    Also, where do you find orange blossoms water? If I cannot find it, what other suggestions?

    Reply
    • Mariam E. says

      May 3, 2021 at 11:09 am

      Hi Michelle,
      No they are not the same texture. You can find them all on amazon including the orange blossoms water. Also if you type middle eastern stores near be on google, you will find the store near you that carry them and they are much cheaper than amazon.

      Reply
  8. Nawal says

    April 10, 2021 at 2:20 pm

    5 stars
    Excited to try this recipe! I’ve researched many Maamoul recipes and I’ve chosen this one as my favourite!

    However I am wondering how there is no yeast used in this one?

    Does it make much of a difference?

    Reply
    • Mariam E. says

      April 11, 2021 at 9:43 am

      Hi Nawal!
      I am not sure to be honest, I think it just rises more I believe with the yeast. I have never tried using yeast with it. I like the cookie, crispy texture instead of bready texture that why I use baking powder. I wish I can help you more with that!

      Reply
      • Nawal says

        April 11, 2021 at 10:20 am

        Thank you for the reply!

        I like cookies crispy instead of bready too!

        It was just out of curiosity! Excited to try the recipe!

  9. Gabriela says

    February 13, 2021 at 12:01 pm

    Hello, I only have one kinf of semolina and I think is fine semolina, is that ok if I use 5 cups of that one, would it make any difference?

    Reply
    • Mariam E. says

      February 13, 2021 at 1:05 pm

      Hi Gabriela,
      Yes just use that it is fine. You might just need a tiny bit more water to get the right consistency. Use your judgment.

      Reply
  10. Angela says

    September 19, 2020 at 11:25 pm

    Good day,I’m excited to try your recipe! Unfortunately, I only have access to medium sized semolina (or semolina #2), what substitute do you suggest for the recipe?
    Here are some of my ideas:
    A) Use all medium semolina (5 cups)
    B) Try processing 2 cups in a food processor to make fine semolina
    C) Use 4 cups medium semolina and increase flour by 1 cup

    Please advise on which of these you suggest, or if you have any other suggestions. Thank you so much for sharing!

    Reply
    • Mariam E. says

      September 22, 2020 at 8:49 am

      Hi Angela,
      Isn’t the semolina #2 the coarse semolina? that’s what you need 3 cups of. You can try putting them in the blender and blend as much as you can to make the 2 cups of fine semolina.

      Reply
  11. Laura G says

    August 8, 2020 at 12:51 am

    What can we use instead of orange blossom water. Can we use rosewater?

    Reply
    • Mariam E. says

      August 8, 2020 at 1:27 am

      Yes thats fine if you only have that.

      Reply
  12. Shaima kutbi says

    June 16, 2020 at 5:06 am

    Hi so your recipe says 1.5 cups of butter is that measured out then melted or do u mean 1.5 of melted because the measurements are different before and after its melted. I’m asking because I found my dough to be very buttery like ny hands were very greasy. Thanks

    Reply
    • Mariam E. says

      June 16, 2020 at 12:52 pm

      Hi Shaima
      It’s supposed to be room temperature not melted. You can always reduce the amount of butter if you feel it’s too greasy for you.

      Reply
  13. Cristina says

    June 5, 2020 at 3:15 am

    Thanks Mariam, very kind of you. Lucky for me my husband found some so this weekend I’ll be giving your recipe a try… can’t wait, they look so yummy!

    Reply
  14. Cristina says

    May 27, 2020 at 3:01 pm

    I don’t have access to semolina flour, can I substitute with any another tope of flour? Maybe bread flour?

    Reply
    • Mariam E. says

      May 29, 2020 at 10:16 pm

      Hi Cristina!
      Sorry for the late reply. It cannot be replaced for this exact recipe. Bobs Red Mill carries it and I have seen it at almost all the health food stores and even normal grocery stores around. But there might be a recipe out there without semolina. Some people only use flour but the measurements will be different for sure. I can look around the net for you and see if I can find one with just flour and get back with you.

      Reply
  15. Sahar says

    May 15, 2020 at 9:47 am

    Hi! I was wondering if it’s normal for the dough to be kind of hard when it comes out of the fridge (overnight)? Like I definitely have to wait till it thaws to do anything with it :/

    Reply
    • Mariam E. says

      May 15, 2020 at 10:54 am

      Hi Sahar!
      This dough will not required refrigerator overnight. Just let it sit outside for 1-2 hours if you have time before filling.

      Reply
      • Kate says

        August 7, 2020 at 3:51 pm

        I left it overnight as well. You mentioned that in the recipe above – either 2 hours or fridge overnight. Now it’s really dry and hard to form cookies:(

      • Mariam E. says

        August 7, 2020 at 3:55 pm

        Kate,
        If you overnight it in the fridge, you have to wait for it to soften up. That’s a must. I break mine up so it softens faster. It’s normal for the dough to get hard in the fridge. You can also leave it at a cool room temperature as well.

  16. Luna says

    May 4, 2020 at 5:53 pm

    5 stars
    Delicious 😋

    Reply
  17. Luna says

    May 4, 2020 at 5:52 pm

    Delicious 😋

    Reply
  18. Maaria says

    June 6, 2019 at 4:55 pm

    How many cups of confectioners sugar?

    Reply
    • Mariam E. says

      June 11, 2019 at 8:14 am

      1/2 CUP for dusting.

      Reply
  19. Sohila says

    May 27, 2019 at 1:16 pm

    Did you use salted or unsalted butter?

    Reply
    • Mariam E. says

      May 27, 2019 at 2:22 pm

      Hi. Unsalted butter would be great.

      Reply

Primary Sidebar

Welcome, I'm Mariam!

Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. My goal is to make your cooking experience a lot easier and yummier!

More About Mariam

Free Email Bonus!

5 Secrets to Delicious, Easy Meals!

Thanksgiving Recipes

brown sugar glazed carrots in a white serving dish

Brown Sugar Glazed Carrots

overhead shot of sliced turkey breast on a white plate with cranberry and rosemary stalks

Roasted Boneless Turkey Breast

brie and cranberry bites drizzled with honey

Cranberry and Brie Bites

Homemade Beef Stew

A side shot of a mini cheesecake cut in half.

Mini Pumpkin Cheesecakes

green bean casserole with a portion removed

Homemade Green Bean Casserole

Desserts

Pistashio Maamoul Cookies

Maamoul Cookies with Pistachio

top down shot showing the lemon cookies with icing on a plate with blue background

Lemon Shortbread Cookies with Lemon Icing

A plate of chocolate peanut butter balls.

Buckeye Candy Balls

Funfetti cookies displayed next to each other after they are assembled

Funfetti Cookie Sandwiches

Crispy Almond Cookie on a plate with a bottle of milk next to it.

Crispy Almond Oatmeal Cookies

Close up of the best gluten free cookies.

Gluten Free No-Bake Cookies

Huffpost
Forbes
Entrepreneur
The Drum
Inc

Footer

Cookin' with Mima
  • Home
  • About
  • Recipes
  • Work With Me
  • Contact
  • Accessibility
©2023 Cookin With Mima | Privacy Policy
Back To Top