Ingredients
Equipment
Method
Make the dough:
- Whisk the semolina, flour, sugar, baking powder, and salt in a bowl.
- Stir in the melted butter until crumbly. Add the orange blossom water and milk and mix just until a soft dough forms.
- Cover and rest the dough for 30 minutes while you prepare the filling.
Fill and shape:
- Mix the date paste with the orange blossom water, cinnamon, and sesame seeds. Divide it into 24 small balls.
- Divide the dough into 24 pieces. Flatten each piece, wrap it around a date ball, and seal the edges.
- Press each cookie into a maamoul mold or decorate the top with a fork. Arrange on parchment-lined baking sheets.
Bake:
- Heat the oven to 350°F (175°C). Bake for 12 to 15 minutes, until the bottoms are pale golden and the tops remain light.
- Cool on the baking sheets for 5 minutes, then transfer to a rack. Dust with powdered sugar once fully cool, if desired.
Nutrition
Notes
- Maamoul should stay pale on top; overbaking makes the semolina shell dry.
- A simple fork pattern works when a traditional mold is unavailable.
