Ma'Amoul

americastestkitchen.com

Sam

subheading: GATHER YOUR INGREDIENTS:

subheading: Dough:

2 cups plus 3 tablespoons (12½ ounces) semolina flour

6 tablespoons (1¾ ounces) all-purpose flour

¼ teaspoon ground mahlab

12 tablespoons unsalted butter, cut into ½-inch pieces and softened

⅓ cup honey

3 tablespoons orange blossom water

3 tablespoons rose water

3 tablespoons whole milk

¼ teaspoon table salt

½ teaspoon instant or rapid-rise yeast

subheading: Filling:

¾ cup raw shelled pistachios

½ teaspoon ground anise seeds

½ teaspoon ground cinnamon

¼ teaspoon ground mahlab

¼ teaspoon table salt

7 ounces pitted Medjool dates (9 to 10 dates)

3 tablespoons unsalted butter, softened

1 tablespoon honey

Confectioners' sugar for dusting

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Rimmed Baking Sheets

The Best Food Processors

All-Purpose Whisks

note: BEFORE YOU BEGIN

This recipe requires resting the dough for 4 hours. Mahlab (or mahleb), ground cherry seed kernels, can be found at Middle Eastern grocery stores or online. If it’s unavailable, omit it or substitute an additional ¼ teaspoon of cinnamon in both the filling and the dough. If you don’t have a qalab (ma’amoul mold), a bowl with about ⅛-cup capacity lined with plastic wrap can be used to shape the cookies. Store ma’amoul for up to two weeks at room temperature or freeze them for up to one month. This recipe requires resting the dough for 4 hours. Mahlab (or mahleb), ground cherry seed kernels, can be found at Middle Eastern grocery stores or online. If it’s unavailable, omit it or substitute an additional ¼ teaspoon of cinnamon in both the filling and the dough. If you don’t have a qalab (ma’amoul mold), a bowl with about ⅛-cup capacity lined with plastic wrap can be used to shape the cookies. Store ma’amoul for up to two weeks at room temperature or freeze them for up to one month.

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