Pistachio-Filled Ma'amoul Cookies
Ingredients
Dough
- 2 cups coarse semolina
- 1 cup fine semolina
- 1/2 cup ghee
- 1/2 cup water
- 1/4 cup rose water
- 1/4 cup orange blossom water
Filling
- 2 cups coarse Halabi pistachios
- 1/4 cup sugar
- 2 tablespoons orange blossom water
Decoration
- Powdered sugar
Preparation
In a mixer bowl, place the coarse semolina, fine semolina, and ghee. Attach the dough hook.
In a medium saucepan, place water, rose water, and orange blossom water. Heat over medium heat until the water is hot.
While the mixer is running, add the water mixture. Continue mixing on medium speed until the dough forms.
Place the dough in a deep bowl. Cover with plastic wrap and put in a cool place for several hours or overnight.
For the filling, in a deep bowl, place the pistachios, sugar, and orange blossom water. Mix until combined.
Prepare shallow trays and Ma'amoul molds.
Take a piece of dough the size of the mold and shape it into a disk. Place a portion of the filling in the center, close the dough around it, and shape into an oval disk. Press into the mold and tap lightly to release. Place on the tray and repeat, leaving 1/2 cm space between pieces.
Position the rack in the middle of the oven and preheat to 180°C.
Bake for 10 to 12 minutes.
Immediately after baking, sprinkle generously with powdered sugar. Let cool completely then serve.
Notes
Ma'amoul is suitable for all occasions and can be enjoyed with family at any time.
