Pistachio maamoul are rich, buttery Middle Eastern cookies filled with fragrant ground pistachios. They are soft and tender on the inside with a light crunch on the outside. Traditionally made during Eid, Easter, and other festive occasions, these cookies are a true classic.
Ingredients
For the Dough:
- 1¼ cups fine semolina
- ¼ cup coarse semolina
- ½ cup flour + 2 tablespoons
- ⅔ cup melted butter or ghee (warm)
- ⅔ cup warm whole milk
- ¾ cup powdered sugar
- 1½ tablespoons orange blossom water
- ¼ teaspoon yeast
For the Pistachio Filling:
- 2 cups raw pistachios
- ¼ cup powdered sugar
- 1 tablespoon orange blossom water
- 2 tablespoons water (add more 1 teaspoon at a time if needed)
Instructions
Prepare the Dough
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Prepare the night before:
In a large bowl, mix the fine semolina and flour. Add the melted ghee and rub it in using your fingers until the mixture looks like wet sand. Cover and let it rest overnight (about 12 hours). -
The next day, rub the dough again between your fingers to restore the sandy texture.
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Warm the milk and powdered sugar until lukewarm. Add the yeast and orange blossom water; stir briefly.
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Pour the warm milk mixture over the semolina mixture and gently knead until a soft dough forms. Cover and let rest for 30 minutes.
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Knead lightly for a few seconds, then divide the dough into 22 equal balls (about 25 g each).
Prepare the Filling
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In a food processor, combine pistachios, powdered sugar, orange blossom water, and water.
Pulse until the mixture comes together like a soft dough. -
Roll into small balls — about 2 teaspoons (18 g) each.
Assemble the Cookies
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Take one dough ball and flatten it in your palm.
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Place a pistachio ball inside and wrap the dough around it, sealing well.
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Press it into a maamoul mold, then tap gently to release.
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Arrange the shaped cookies on a baking tray lined with parchment paper.
Bake the Cookies
- Preheat the oven to 425°F (220°C).
- Bake on the middle rack for 15–17 minutes, until the bottoms are lightly golden.
- Let cool slightly, then dust with powdered sugar.
- Allow to cool completely before serving.
Notes
- Resting the dough overnight is essential for a soft, melt-in-your-mouth texture.
- Store cookies in an airtight container for up to 1 week or freeze for up to 2 months.
