Best Pistachio Cookies (Ma’amoul with pistachio)
Maamoul is a tasty buttery shortbread cookies stuffed with pistachio or date paste, and sometimes with walnuts. These mouth watering cookies once you taste one you can’t stop. So delicious and tasty cookies i’ve ever tasted. It is famous in middle east especially in Eid, Easter holiday and christmas times.
I prefer the pistachio filling over the others in my opinion, also that the date filling is delicious but full of calories LOL so be careful after your fest you need to make a diet
Also, the forms of maamoul differ according to the different molds of maamoul, so some of them are elongated and some are circular. As the internal drawings differ, there are several molds and I prefer plastic to wooden molds.
How many days can maamoul be saved?
Maamoul is vegetarian and does not contain eggs, so it can be stored for more than two weeks, but It must be kept in a cool place away from moisture and heat.
What if I cannot get the maamoul mold?
No problem, You can decorate it with a regular food fork as with cookies recipe.
How to make maamol?
- Mix the semolina and flour then add the butter and oil, mix all together until you have a cookies dough.
- Cover and rest at least 2 hours or overnight.
- Add the yeast, baking soda, sweet condensed milk and the rose water, knead all until well combined.
- Take a small amount of maamoul dough and shape as a ball, at the middle make with your finger make a small hole, add 1 tbsp of pistachio filling, then close firmly.
- Place in a cookie mold or ma’amol mold to shape, If you don’t have a ma’amol mold you can shape the top with a fork as classic cookies shape.
- Place the cookies on an oven tray.
- Bake it in a preheated oven 220°C /420F for 10 to 15 minutes until golden color.
- Sprinkle the powdered sugar immediately above the cookies when out of the oven.
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PISTACHIO COOKIES
Ingredients
- 1 cup Semolina medium grains
- 2 Cups All purpose flour
- ½ Cup Melted butter 100 grams
- ½ Cup Vegetable oil 100 ML
- 4 Tbsp Sweet condensed milk
- ¼ tsp dried yeast (optional)
- ¼ tsp Baking soda
- 4 Tbsp Rose water
For filling:
- ¾ Cup pistachio
- 2 Tbsp sugar syrup
- 1 Tbsp rose water
For Decoration:
- ½ cup Powdered sugar
Instructions
- In a large bowl mix the semolina and flour then add the butter and oil, mix all together until you have a cookies dough. Don't over mix just to combine.
- Cover and let it rest at least 2 hours or overnight.
- To the dough add the yeast, baking soda, sweet condensed milk and the rose water, knead all until well combined.
- To prepare the filling: in a medium bowl place the crushed pistachio, sugar syrup and the rose water mix with a spoon together.
- Take a small amount of the dough and shape as a ball, at the middle make with your finger a small hole, add 1 tbsp of pistachio filling, then close firmly.
- Place the cookie ball in a cookie mold or ma’amol mold(i bought it from a chinese store) Then, flip the cookie upside down and click the edge of the cookie mold to let the piece get out. If you don't have a ma'amol mold you can shape the top with a fork as classic cookies shape.
- Place the cookies on an oven tray.
- Bake it in a preheated oven 220°C for 10 to 15 mins until golden color.
- Sprinkle the powdered sugar immediately above the cookies when out of the oven.
Video
Notes
- The more the dough rest, the more flavour you'll have.
- when out of oven make sure to sprinkle powdered sugar immediately so it sticks well at the top.
- Maamoul cookies should bake on a high temperature.
- If your mold stick dust it with a little bit of flour.
- Don't use the fine grains semolina in this recipe.
