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Traditional Lebanese maamoul cookies

Pistachio Maamoul Cookies

5 from 14 votes
Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 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
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