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Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul! 

Ma'amoul

Don’t be put off by the ma’amoul moulds, these can easily be made without them, alternatively you can purchase them HERE.

Ma'amoul

Ma’amoul Three Ways

Print Recipe
Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul! 
Prep Time 2 hours
Cook Time 15 minutes
Author The Kate Tin

Ingredients

Pastry:

Dark Chocolate and Date Filling:

White Chocolate and Pistachio Filling:

Citrus Blossom and Almond Filling:

  • 100 g whole almonds, toasted
  • 7 g caster sugar
  • 5 g honey
  • 1 tsp almond extract
  • 1 tsp orange blossom water
  • 15 g ghee or melted butter
  • 1 lemon, zested
  • 50 g icing sugar or corn starch, for dusting

Instructions

  • Preheat the oven to 180˚C gas mark 4. 
  • Cream the butter and sugar until light and fluffy – about 8-10 minutes. Add the cornstarch and cake flour and mix until a soft dough forms. 
  • To make each filling, place the ingredients in a food processor and blend until a rough paste forms. Repeat with the remaining two fillings and set aside.  
  • Divide the dough into 36 pieces and roll into balls weighing approx. 20g each. With your thumb make a dent in each dough and fill with 1 tsp or 8g of filling and top with approx. 5g of dough to seal. Close and roll into a ball again. 
  • Dust ma’amoul moulds with icing sugar or cornstarch (if using) and press the dough into the mould firmly.  Alternatively, flatten the dough ball slightly and make some marks with a fork in a decorative way so as to identify each flavour with a different pattern.
  • Place on a lined baking sheet and refrigerate for 30 minutes or until firm.  Bake in the preheated oven for 10-15 minutes or until golden around the edges. Allow to cool thoroughly.
    Note: If you’d prefer to make just one type of filling, triple the filling recipe. 

 

Ma'amoul