Apricot and Pistachio Maamoul

May 4

May 4 Apricot and Pistachio Maamoul

Maamoul are filled shortbread cookies from ancient Egypt and Lebanon, popularly enjoyed during religious holidays. They’re defined by the elaborate design created by pressing the dough into beautiful wooden molds. Different patterns indicate the type of filling inside, traditionally pistachios, walnuts or dates. The pattern I chose signals a fruit filling since apricot is the dominant flavor of this recipe. The light sweetness of maamoul comes from the filling, the shortbread itself is not typically sweet but more aromatic from spices and rosewater.

Look at that delicious apricot and pistachio filling. So yummy. (Photo by Daniel Marks)

I started looking at maamoul recipes as part of the Instagram bake-off that I participate in with other bakers from around the world. The week’s challenge was “Desserts from the Middle East.” I’d already made Namoura (delicious), but these cookies caught my eye while researching. This recipe is partially adapted from the current issue of Bake from Scratch magazine. Their “modern” filling of apricots and pistachios sounded amazing to me - I’m on a bit of a pistachio kick right now - but for the shortbread dough I was influenced by more traditional recipes like this one: https://hadiaslebanesecuisine.com/newsite/recipe-items/maamoul-bi-fistok-pistachio-maamoul/

Maamoul molds as well as other middle eastern spices and flavorings like rose water and mahlab can be found here or on Amazon: https://www.hashems.com/store/kitchenware

Close up of the mold I used. This pattern indicates a fruit filling. (Photo by Daniel Marks)

Maamoul Recipe:

Difficulty:
Moderate

Yield:
14 cookies

Plan ahead:
The cookie dough needs to rest for at least 6 hours or overnight for the flours to absorb the butter and rose water. Once the yeast is added it will need another hour to rest.

Ingredients:

For the dough:

153 grams unsalted butter
288 grams semolina flour
42 grams ap flour
1 tsp cinnamon
1 ¼ tsp cardamom or mahlab
½ tsp kosher salt
2 ½ TBSP granulated sugar
30 ml (1 ½ TBSP) rose water

After resting at least 6 hours:

30 ml (1 1/2 TBSP) warm water 105 - 110° F
½ TBSP granulated sugar
¼ tsp active dry yeast

To finish the dough:

30 ml (1 ½ TBSP) whole milk, room temp

For the filling:

190 grams dried apricots, finely diced
50 grams pistachios, finely chopped
1 ½ TBSP (40 g) apricot preserves

For decorating

2 TBSP powdered sugar

*Mahlab is the traditional aromatic spice used in maamoul, Cardamom is a good substitute because it’s citrus, floral scents pair nicely with rose water.

Instructions

Melt butter and let cool until it is safe to touch.

Whisk together the flours, cinnamon, cardamom, 2 ½ TBSP sugar, and salt.

Add melted butter and rose water. Rub mixture together until there are no dry spots of flour and it is well combined. Cover with plastic and let sit at room temperature for at least 6 hours or overnight.

Combine the warm water, yeast and ½ TBSP granulated sugar and let sit until foamy. About 5 minutes.

Remove the plastic wrap from the dough, rub in the yeast mixture until well combined, replace the plastic wrap and let sit for 1 hour.

Preheat the oven to 400° F and line a baking sheet with parchment.

While the oven preheats, prepare the filling by combining the apricots, pistachios and preserves. Divide mixture into 14, 2 tsp portions and set aside on parchment or wax paper.

Add the milk to the dough and knead until well combined. You should have a soft, cohesive dough at this point. If it feels crumbly, add more milk 1 tsp at a time.

Divide dough into 14 even balls, about 41 grams each. Loosely cover with plastic wrap so it doesn’t dry out.

To fill and form the cookie, take one ball of dough, flatten it into an approximately 3-inch circle and place a portion of filling on top (see photo below).

Wrap the dough around the filling and gently seal with your hands. Lightly dust the inside of the wooden mold with flour, tapping out any excess, then press the ball into the mold (see photo below). Turn the mold upside down then forcefully tap it on a clean board or other surface to release the cookie. Place onto prepared pan. Repeat with remaining dough and filling. Place cookies about an inch apart. They don’t expand much.

Tip: You may need to clean your mold once during this process if it becomes too difficult to tap the cookie out. Just rinse the mold with water and thoroughly dry it before using again. It just takes a minute or two.