Ma'amoul Nut Cookies
These delicate, melt-in-your-mouth Middle Eastern shortbread cookies are filled with a fragrant blend of crushed nuts and warm spices.
Ingredients
- •2 cups fine semolina flour (320g)
- •1 cup all-purpose flour (125g)
- •1 cup unsalted butter, melted and cooled (225g)
- •1/4 cup granulated sugar
- •1/4 cup warm water
- •2 tablespoons orange blossom water
- •1 cup walnuts or pistachios, finely chopped
- •1/4 cup granulated sugar (for the filling)
- •1 teaspoon ground cinnamon
- •Powdered sugar for dusting
Instructions
- 1
In a large bowl, combine the semolina, all-purpose flour, and sugar. Pour in the melted butter and rub the mixture between your palms until the flour is completely coated and crumbly.
- 2
Cover the dough and let it rest at room temperature for at least 2 hours, or up to overnight, to allow the semolina to hydrate.
- 3
After resting, stir the warm water and orange blossom water into the dough, kneading gently until a soft, pliable dough forms.
- 4
In a separate bowl, mix the chopped nuts, 1/4 cup sugar, and cinnamon to create the filling.
- 5
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 6
Take a small walnut-sized piece of dough, flatten it in your palm, place a teaspoon of the nut mixture in the center, and fold the edges over to seal it into a ball.
- 7
If you have a traditional wooden ma'amoul mold, press the ball into the mold to shape it; otherwise, gently press it with a fork to create a decorative pattern.
- 8
Arrange the cookies on the baking sheet and bake for 15-20 minutes, or until the bottoms are lightly golden but the tops remain pale.
- 9
Allow the cookies to cool completely on the tray before dusting generously with powdered sugar.
💡 Chef tips
- If you don't have a mold, use the back of a fork or a pair of tweezers to crimp decorative patterns onto the surface of the dough.
- The dough can be prepared a day in advance; just keep it covered at room temperature to maintain its texture.
- Store the finished cookies in an airtight container at room temperature for up to two weeks; they actually taste better after a day or two.
✅ How it should turn out
The finished cookies should have a pale, crumbly shortbread exterior that dissolves instantly, revealing a crunchy, aromatic, and sweet nut center.