Ma’amoul ; Date, Rose & Cinnamon – heaven in a biscuit

You can not not love these little morsels of heaven scent deliciousness.

They aren’t as tricky to make as the look…

INGREDIENTS

Dough

  • 2 cups (350 g) semolina flour
  • ¼ cup (50 g) baker’s sugar or superfine sugar
  • ¼ tsp. active dry yeast
  • ¼ cup plus 1 Tbsp. (50 g) all-purpose flour, plus more for surface
  • ½ cup (1 stick) plus 2 Tbsp. unsalted butter, room temperature
  • 3 Tbsp. orange blossom water
  • 3 Tbsp. rose water

Date Filling and Assembly

  • 12 oz. dried date paste
  • ½ tsp. ground cinnamon
  • 2 Tbsp. unsalted butter, melted

Special Equipment

  • A ma’amoul biscuit mould

RECIPE PREPARATION

Dough

  • Mix semolina flour, sugar, yeast, and ¼ cup plus 1 Tbsp. all-purpose flour in a large bowl. Add butter and work it in with your fingertips until fully incorporated. Add orange blossom and rose water. Knead dough in bowl until smooth and elastic. Roll dough into a ball and place seam side down on a lightly floured work surface. Cover with a very damp cloth and let rest in a cool place 1½ hours.

    Date Filling & Assembly

  • Combine date paste and cinnamon in a small bowl. Gradually add butter, working it in by hand until a smooth, soft paste forms. Pinch off a small piece and shape into a disk 1½” (3.5 cm) in diameter and about ¼” (6 mm) thick. Transfer to a plate. Repeat process with remaining paste (you should have 40 disks). Cover with plastic wrap.

  • Preheat oven to 400°. Pinch off a piece of dough and roll into a walnut-sized ball. Flatten on your palm to form a 3″ (7.5 cm) disk about ¼” (6 mm) thick. Lay a date disk in center of dough. Fold edges of dough over date to cover. Pinch edges together—the date disk should be covered with an even layer of dough.

    • Lightly press into cookie mold. Turn mold over and tap top edge lightly against work surface while holding your other hand underneath to catch dough as it falls out of mold. Slide dough onto a parchment-lined baking sheet or silicone baking mat. Repeat with remaining dough and disks.
  • Lightly press into cookie mold. Turn mold over and tap top edge lightly against work surface while holding your other hand underneath to catch dough as it falls out of mold. Slide dough onto a parchment-lined baking sheet or silicone baking mat. Repeat with remaining dough and disks.
  • Bake cookies until lightly golden, 15–18 minutes. Transfer to a wire rack and let cool.

  • Do Ahead: Cookies can be made 2 weeks ahead. Store in an airtight container at room temperature.

One Comment Add yours

  1. wifeblah says:

    I’m going to forward this recipe to my Mom but looks like we need to look for these ingredients. We don’t have them at home. 😦

    Like

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