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Recipe by Ruth Fox and Vicky Cohen

Maamoul Cookies

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Maamoul Cookies
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Tree nuts - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian - Vegan - Salt Free

Maamoul Cookies are a special Middle Eastern treat. These flaky cookies melt in your mouth and can be stuffed with your preferred choice of dates or nuts.   For more great food and personalities, watch Sunny Side Up!

Ingredients

Dough

  • 1/4 cup unsweetened plant-based milk, such as Gefen Almond Milk

  • 2 tablespoons orange blossom water, divided. We use Sadaf.

Filling

  • 1 cup shelled pistachios, coarsely ground

  • 2 tablespoons Gefen Maple Syrup, agave nectar, or sugar

For Serving

Special Equipment (optional)

Directions

Prepare the Dough

1.

In a large bowl, combine semolina, flour, sugar, and coconut oil. Mix well using your hands until the coconut oil is well incorporated. It should look like coarse cornmeal at this point.

2.

Slowly add almond milk and one tablespoon of the orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20 to 25 minutes.

3.

Meanwhile, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper and set aside.

Prepare the Filling

1.

While the dough is resting, prepare the filling. Combine the ground pistachios, maple syrup, agave, or sugar, and the remaining tablespoon of orange blossom water in a bowl and mix well.

2.

Working with about one and 1/2 tablespoons of dough at a time, form 16 to 18 balls. You can use an ice cream scoop to make it easier. Using your thumb press a wide depression into the center of each ball. Place one heaping teaspoon in each depression, close it up, and roll it into a ball.

3.

Press each filled ball gently into the Maamoul mold and bang it against a wood cutting board to release it.

4.

Arrange the molded dough 1/2 inch apart on the lined baking sheet.

5.

If you are not using a Maamoul mold, place the filled balls 1/2 inch apart in the lined baking sheet and gently press so they flatten slightly.

6.

Bake at 350 degrees Fahrenheit for 20 minutes or until the bottom is golden brown. Remove from the oven and let them cool completely.

7.

Right before serving sprinkle with confectioners’ sugar.

Notes:


1. If you do not have a Maamoul mold you can simply form the Maamoul and lightly flatten them with the palm of your hand. You can also decorate them, by making some marks with a fork.

2. If the dough is too soft to shape and work with, place it in the fridge for 10-15 minutes. This may happen in the summer months or if your kitchen is hot.

3. Don’t skip the orange blossom water, it is what gives Maamoul its characteristic Middle Eastern flavor.

4. Store Maamoul in an airtight container and keep it on your counter for two to three days.

5. Maamoul can be frozen in an airtight container for up to two months. Freeze them baked and let them thaw at room temperature before eating.

6. Sprinkle with confectioner’s sugar right before serving.

7. Use refined coconut oil for a neutral flavor and virgin coconut oil for some coconut flavor.

Recipe tags

classic desserts cookies egg-free maamoul naomi nachman Sefardi sephardi sunny side up Vicky Cohen
Maamoul Cookies

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Lea
Lea
1 year ago

Do the orange blossom water have a hechsher?

0
Raquel
Raquel
Reply to  Lea
1 year ago

Yes, you can purchase orange blossom water with a hechsher.

0
wpdiscuz   wpDiscuz

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