Name: Ma’amoul Shortbread Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Makes 26
Ingredients: ¼ tsp orange blossom water; 35 g/1¼ oz/¼ cup shelled unsalted pistachios; 2 tbsp caster/superfine sugar; ¼ tsp ground mahlab or ground almonds; 1 tbsp caster/superfine sugar; icing/confectioners’ sugar, sifted, for dusting; 1 tbsp orange blossom water; 75 g/2½ oz/5 tbsp butter, melted; 40 g/1½ oz/¼ cup pitted dates; 140 g/5 oz/1 cup semolina, plus extra for dusting; 35 g/1¼ oz/¼ cup farina (potato starch); 35 g/1¼ oz/⅓ cup walnut pieces; 4–5 walnuts; a pinch of ground nutmeg; 1 tsp butter, melted

Preparation info

Makes
26

Difficulty
Medium
Ready in
1 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

These cookies are traditionally created using three beautiful wooden moulds, each engraved to identify their fillings.

Ingredients

140 g/5 oz/1 cup semolina, plus extra for dusting
35

Method

Put the semolina, farina, sugar and mahlab in a mixing bowl. Add the melted butter along with the orange blossom water and beat well. Knead the mixture for 3–4 minutes, working it into a pliable dough. Cover with cling film/plastic wrap and chill in the refrigerator for 2 hours.
Meanwhile, prepare the fillings. For the pistachio filling, put the pistachios, sug

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Ma’amoul Shortbread Cookies

Ingredients

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