Ma'amoul Nut Cookies
These delicate, fragrant Middle Eastern shortbread pastries are filled with a sweet, spiced walnut mixture and baked to golden perfection.
Ingredients
- •2 cups fine semolina flour (320g)
- •1 cup all-purpose flour (120g)
- •3/4 cup unsalted butter or pareve margarine, melted (170g)
- •1/4 cup vegetable oil (60ml)
- •1/4 cup warm water (60ml)
- •2 tablespoons rose water
- •2 tablespoons orange blossom water
- •1 cup walnuts, finely chopped (100g)
- •1/3 cup granulated sugar (65g)
- •1 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1/4 cup powdered sugar for dusting
Instructions
- 1
In a large bowl, combine the fine semolina flour and all-purpose flour.
- 2
Pour in the melted butter and vegetable oil, mixing with your hands until the flour is completely coated and resembles wet sand.
- 3
Cover the bowl and let the dough rest at room temperature for at least 4 hours or overnight to allow the semolina to absorb the fats.
- 4
In a separate bowl, mix the chopped walnuts, granulated sugar, ground cinnamon, ground nutmeg, and 1 teaspoon of orange blossom water to create the filling.
- 5
Add the warm water, rose water, and remaining orange blossom water to the rested dough, kneading gently until a soft, pliable dough forms.
- 6
Divide the dough into equal walnut-sized balls, about 2 tablespoons each.
- 7
Flatten each ball in the palm of your hand, place a small teaspoon of the walnut filling in the center, and bring the edges up to seal the filling inside completely.
- 8
Press the stuffed dough ball into a traditional wooden ma'amoul mold, then gently tap the mold against a hard surface to release the shaped cookie.
- 9
Place the cookies on a parchment-lined baking sheet, leaving a small space between each.
- 10
Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes until the bottoms are lightly golden and the tops remain pale.
- 11
Allow the cookies to cool completely on the baking sheet before dusting generously with powdered sugar.
💡 Chef tips
- Make-ahead tip: You can freeze the shaped, unbaked cookies for up to two months and bake them straight from the freezer, adding a couple of minutes to the baking time.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to two weeks.
- Substitution: You can swap the walnuts for finely chopped pistachios or dates for alternative traditional fillings.
✅ How it should turn out
The finished ma'amoul cookies should be delicately crumbly with a melt-in-your-mouth texture, delightfully fragrant with floral waters, and filled with a sweet, spiced, crunchy walnut center.