Ma’amoul

5 from 1 vote

These floral scented pastries are stuffed with a pistachio filling and dusted with powdered sweetener for a delicious and usual treat from the Middle East.

Course Dessert

Cuisine Middle Eastern

Keyword almond, cookies, dairy-free, dessert, egg-free, ma'amoul, mahleb, mastic, Middle Eastern, nightshade-free, orange blossom, pistachio, rosewater

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 215kcal

Author Jenny Ross

Ingredients

Dough

pinch mastic powdered (buy powdered or grind in a mortar)
3 tablespoons monk fruit powdered
1 1/4 cups almond flour
2 tablespoons lupin flour or more almond flour
1/2 teaspoon mahleb ground
1/3 cup butter melted and cooled, or butter flavored coconut oil for dairy-free
1 teaspoon orange blossom water
1 teaspoon rose water

Pistachio Filling

1/2 cup pistachios or walnuts
3 tablespoons monk fruit powdered
1/2 teaspoon rosewater
pinch of salt
monk fruit powdered, for dusting baked cookies

Get Recipe Ingredients

Instructions

Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper. Set aside.
Combine dough ingredients in a food processor. Run the processor until a dough ball comes together.
Combine filling ingredients in a small blender. Pulse until smooth. You may need to add a half tablespoon of water to get it to come together. It will be somewhat smooth with larger pieces throughout and should be very soft and pliable but not runny.
Divide dough into 8 pieces and roll into balls. Flatten each ball into a thin round sheet. Place about 2 teaspoons of filling into each flattened disc and carefully fold the sides up and over - the dough is crumbly and if it breaks, just press it back together. Ensure the filling is covered and then press into cookie presses. I used these.
Place onto the prepared baking sheet and bake for 10-12 minutes at 400ºF, or until lightly golden. Allow the cookies to cool completely before dusting with more powdered monk fruit.

Nutrition