Walnut stuffed cookies – maamoul bi joz. Also the dough tasted dry without the traditional maamoul flavour. Perhaps it was my oven or I overmixed the dough. A semolina shortbread Lebanese/ Middle Eastern cookie bound with clarified butter, orange blossom water and rose water and accented with mahlab (an aromatic white spice used in the Middle East for baked goods).
The first maamoul cookie is also one without milk because I received many requests for a If making pistachio or walnut maamoul. Form a small cup of dough using your thumb to make a hole and What beautiful shapes that your maamoul cookies have! I wanted to make the cookies myself but could. You can have Walnut stuffed cookies – maamoul bi joz using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Walnut stuffed cookies – maamoul bi joz
- Prepare 2 cups of semolina.
- Prepare 1 cup of fine semolina, ferkha flour.
- It’s 1 teaspoon of dried yeast, dissolved in 2 tablespoons warm water.
- You need 1 cup of butter, melted.
- Prepare 2 tablespoons of orange blossom water.
- Prepare 2 tablespoons of rose water.
- You need of – For the stuffing:.
- Prepare 1 1/2 cups of walnuts, coarsely ground.
- You need 1/2 cup of sugar.
- You need 1 tablespoon of orange blossom water.
- Prepare of For garnishing:.
- Prepare 1 cup of powdered sugar.
Maamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Maamoul cookies are the famous middle eastern shortbread pastries filled with dates or nuts. They are traditional at religious holidays in the Levantine region. Maamoul Cookies are melt in your mouth, date filled cookies that are low in sugar but robust in flavor.
Walnut stuffed cookies – maamoul bi joz instructions
- In a bowl, mix the semolina and ferkha flour with the butter. Cover with a kitchen cloth and leave overnight..
- Add the orange blossom water, rose water and dissolved yeast to the flour and butter mixture. Knead until you get a soft dough..
- To prepare the stuffing: mix all the ingredients together..
- Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with 1 to 2 teaspoons of the stuffing, close the dough and roll into a ball..
- Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. To unmold, flip the mold and tap it on the table. The cookie will fall out..
- Place the maamoul in an oven tray and bake at high temperature for about 15 to 20 min or until they are blushed..
- Leave aside to cool then sprinkle with powdered sugar and serve..
- Note: These cookies have a long shelf-life. They can be stored in an airtight container.
These cookies store well, so they're perfect for keeping on hand as a treat for impromptu guests! Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the. Maamoul is an ancient cookie from the Arab world. Dust generously with icing sugar, cool and dust again. For the apricot-golden sultana-nut filling: Puree ingredients in a food processor until evenly.