Best Pistachio Cookies (Ma’amoul with pistachio)
If you're looking to bring a touch of Middle Eastern tradition into your kitchen, this Best Pistachio Maamoul Cookies are the perfect place to start.
Ingredients
- 1 cup semolina
- 2 cups all purpose flour
- ½ cup melted butter 100g
- ½ cup vegetable oil 100 ml
- 4 Tbsp Sweet condensed milk
- ¼ Tsp dried yeast
- Pinch of baking soda
- 4 Tbsp Rose water
- For filling:
- ¾ cup pistachio
- 2 Tbsp sugar syrup or honey
- 1 Tbsp rose water
- For decoration:
- 3 Tbsp Powdered sugar
Instructions
- In a large bowl, mix the semolina and flour, then add the butter and oil, mixing well until a sandy cookie dough forms. Shape it into a ball.
- Cover and let it rest overnight or for at least two hours.
- After resting, add the yeast, baking soda, sweetened condensed milk, and rose water, and knead well until combined.
- To prepare the filling: Add the crushed pistachios to the syrup and rosewater.
- Take a small ball of dough, make a small hole with your finger, add a tablespoon of the filling, then close the ball tightly and place it in a cookie mold or maamoul mold (I bought one from a Chinese store). Then, turn it over and knock the edge of the mold to release the piece.
- Place the maamoul on a baking tray.
- Bake in a preheated oven at 220°C for 10 to 15 minutes until golden brown.
- After removing them from the oven, sprinkle powdered sugar over the maamoul immediately. This helps the sugar adhere better to the top of maamoul.
- Allow to cool completely before transporting or serving, and then store in a cookie box.