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Ma’amoul Three Ways

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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! 
Prep Time 2 hrs
Cook Time 15 mins
Author The Kate Tin



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


  • 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.