Walnut Maamoul

Walnut Maamoul

These cookies are based on intern Natali Khouri’s mom’s traditional Lebanese recipe. These cookies require two days for preparation and a special maamoul cookie mold. 

Makes 36 cookies.

Ingredients: 

For the cookie: 

  • 3 cups fine semolina 

  • 3 cups farina 

  • ¼ cup of sugar 

  • 2 cups unsalted butter, melted 

  • 1 cup of rose water 

  • 1 teaspoon of yeast 

For Filling:

  • 2 cups of crushed walnuts (8 ounces)

  • ¼ cup of sugar 

  • 1 teaspoon cinnamon 

  • 1 teaspoon nutmeg 

  • 1 tablespoon orange blossom water 

  • ½ cup powdered sugar

Directions:

  1. Mix the semolina, farina, sugar, and butter together in a large bowl. Cover and let  rest overnight at room temperature. 

  2. The next day, crumble the mixture with your hands. Then add yeast and rose water (¼ cup at a time) in between mixing. Let dough rest for 30 minutes. 

  3. Preheat the oven to 450°F.  In a small bowl mix together all filling ingredients.

  4. To assemble the cookies, take a small spoon of the dough mixture and form into a ball. Make a hole and put in the walnut mixture inside. Then roll back into a ball. Using a  maamoul mold, press the ball into the mold to make the right shape. 

  5. Place cookie onto a baking sheet and bake for 10 minutes. Remove from sheet. Sift powdered sugar for decoration when the cookies have cooled down. 


DessertsCarol SloanWalnut MaamoulComment