DirectionsStep1Preheat the oven: Preheat the oven to 350° F. Line two sheet pans with parchment paper.Step2Whisk clarified butter (or ghee), sugar, eggs and blossom water together: In a stand mixer fitted with the whisk attachment or using a hand-held mixer, beat the butter first on medium, then on high speed in a large …Step3Add the flours and mahleb: If using a stand mixer, remove the bowl from the stand. Add the semolina, all-purpose flour. If using mahleb, add that here too. Use a spoon or rubber spatula to combine the ingredients t…Step4Check the dough: If the dough stays on your fingertips when squeezed, it is too wet. Add all-purpose flour 1 tablespoon at a time, stir and squeeze. If the dough feels dry (you’ll see cracking), add milk 1 tablespoon at a ti…Step5Let the dough rest: Set the dough aside to rest for about 15 minutes, so the flour can absorb the moisture. Test the dough after resting to be sure it is soft and pliable, adding more flour or milk if needed (anoth…Step6To shape and bake the dough: Take a 1 ounce piece of dough about the size of a walnut or 1 tablespoon, shape into a ball by rolling the dough between the palms of your hands.Step7To shape maamoul using a mold: Coat the interior of the mold with flour and knock out the excess. Do this before molding each cookie to help release the molded dough. Place the dough ball into the mold and pre…Step8Turn the mold face down and tap the top corner of the mold head firmly on the work surface (whack!) once or twice to release the cookie. Carefully transfer the cookie to the prepared baking sheet and place them 1-i…Step9To shape maamoul by hand: Dust your work surface with flour. Use your hand or a rolling pin dusted with flour to flatten the dough ball to about 1⁄4-inch thick in an oblong shape, about 2 1/2-inches long by 1 1/2-inches wi…Step10Shape the cookies: Repeat the shaping process with a mold or by hand with the rest of the dough and date filling.Step11Bake the cookies: Bake the cookies, one sheet pan at a time, in the center of the oven, for 15-17 minutes, or until the cookies are a pale golden brown. Check the cookies frequently in the last 5 minutes of cook tim…Step12Cool and serve the cookies: Allow the cookies to cool completely, undisturbed, on the pan, at least one hour. Sift confectioners’ sugar over the cookies and give them a fresh dusting again just before serving.Step13To store the cookies: Store the cookies in an airtight container for up to two weeks at room temperature, or for two months frozenIngredientsIngredients¾ cupClarified Butter (or ghee)3 tablespoonsGranulated Sugar1 Large Egg (room temperature)2 teaspoonsOrange Blossom Water (or vanilla extract)1 ¼ cupsSemolina Flour1 ¼ cupsAll-Purpose Flour (plus more as needed to finish the dough and coat the molds, if using)2 teaspoonsMahleb (optional; replace with flour if not using)3 tablespoonsMilk (any fat content level, at room temperature)¼ cupConfectioners' Sugar (for finishing)10 ouncesDate Paste (or 20 pureed pitted Medjool dates)See moreNutritionalNutritional250 Calories11 gTotal Fat36 mgCholesterol39 gCarbohydrate85 mgSodium3.3 gProteinFrom themediterraneandish.comRecipeDirectionsIngredientsNutritional
Maamoul (Date Filled Cookies)
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WebTo shape maamoul by hand: Dust your work surface with flour. Use your hand or a rolling pin dusted with flour to flatten the dough ball to about ¼-inch thick in an oblong shape, …
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WebA mouthwatering rounded and delicate semolina cookie with a rich and thick pistachios, walnuts, or dates filling and garnished with powdered sugar. It is love at first bite. …
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WebTo make a homemade date filling, please see the notes below. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Shape: Scoop around 1 tablespoon of dough …
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WebPreheat oven to 350°F. Prepare a large cookie sheet with greased parchment paper. In a large bowl, add all the dry ingredients, mix them, and then add in the softened butter, …
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WebIn a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes. In a medium bowl, mix flour and sugar. Rub the oil and melted butter into …
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WebHow to make maamoul. In a deep bowl add flour, semolina, mahlab, and a dash of salt. Mix everything well together. Add the melted ghee over and mix with a spoon. Then mix with …
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WebPreheat the oven to 350°F and line two large baking sheets with parchment paper. Remove 1 tablespoon of dough (about 24 grams) and continue until you have 32 dough balls. …
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WebStep 4: Bake Them. Transfer the filled maamoul cookies to a parchment paper-lined baking sheet, with 1-2 inches of space between each cookie. Then bake for between 20-25 …
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WebMake the dough: Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside. In a mixing bowl or in a food processor, combine the flour, …
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WebDivide the dough and the filling into 30 equal portions. Preheat oven to 220°C. Take one portion of the dough, flatten it and place one portion of the filling. Gently close the dough …
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WebSultan Maamoul Date Filled Cookies (1 cookies) contains 29g total carbs, 28g net carbs, 9g fat, 2g protein, and 210 calories. Carb Manager Menu. Features Submenu Get …
WebMa’amoul can be stuffed with walnuts, pistachios, or dates, but to many devotees, the date kind is quintessential. ’d been making a paste by whizzing sticky-sweet Medjools in the …
WebPreheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats. Sprinkle some flour over the ma'amoul molds and tap out …
Web5. Catalina Crunch Keto Vanilla Creme Sandwich Cookies. Catalina Crunch keto-friendly cookies don’t just look gorgeous, but they also taste great. Eat these keto snacks alone, …
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WebIn a small bowl, combine the walnuts, powdered sugar and orange blossom water to make the nut filling. 4. Preheat the oven to 350° and line two large baking sheets with …