Lebanese Maamoul Pistachio Cookies
These delicate, melt-in-your-mouth Maamoul cookies are a classic Middle Eastern treat, traditionally made for festive occasions. They feature a tender semolina dough filled with a sweet, fragrant pistachio mixture, offering a perfect balance of textures and flavors.
Ingredients
Ingredients
- 2 cup semolina flour (fine)
- 1 cup all-purpose flour
- 1 cup unsalted butter melted and cooled slightly
- 0.25 cup granulated sugar
- 0.25 cup milk warm, plus more as needed
- 1 tsp active dry yeast
- 1.5 cup shelled pistachios finely ground
- 0.33 cup granulated sugar
- 1 tbsp orange blossom water
- 1 tbsp rose water
- 1 tsp ground cinnamon
- 1 cup powdered sugar for dusting
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. They freeze beautifully for up to 3 months; thaw at room temperature and dust with powdered sugar before serving.
Make-Ahead: The dough and filling can be prepared a day ahead and refrigerated separately in airtight containers. Bring to room temperature before shaping.
Variations: Substitute pistachios with walnuts or dates for a different filling. Adjust the amount of orange blossom or rose water to taste.
Serving Suggestion: Serve with hot mint tea or Arabic coffee.
Make-Ahead: The dough and filling can be prepared a day ahead and refrigerated separately in airtight containers. Bring to room temperature before shaping.
Variations: Substitute pistachios with walnuts or dates for a different filling. Adjust the amount of orange blossom or rose water to taste.
Serving Suggestion: Serve with hot mint tea or Arabic coffee.