A traditional Arabic dessert consisting of crushed walnuts and almonds combined with rose water in a pastry. There are many versions of this delicious sweet. This is my grandmother’s recipe who is of English, German and Chinese dissent and was taught by a first generation Lebanese woman. After hearing about Ma’amoul’s for 18 years this is my first attempt and once I master it will probably be my 84 year old nana’s last.
Makes approximately 20-25 biscuits
- 500g Semolina
- ½ cup self-raising flour
- ¼ white sugar
- 500g unsalted butter
- ½ cup hot water
- 3 tbsp. full fat milk
- 500g walnuts
- 500g blanched almonds
- ½ cup caster sugar
- 15g unsalted butter (2-3 tbsp.)
- 25ml rose water (1/2 bottle)
- ¼ caster sugar
- Preheat oven to 180 °C and line 2 large trays with baking paper.
- In a Mixmaster attached with a dough hook, mix semolina, flour and white sugar together. Gradually add the butter alternating with the water and milk. Beat until well combined.
- Flour a clean surface and form pastry into two long rectangular rolls. Cover with cling wrap and refrigerate for at least 20 minutes.
- For the filling, using a food processor blitz walnuts until they form a bread like consistency. Transfer into a large bowl. Repeat with the almonds and add them to the bowl.
- Add sugar, butter and rose water. Mix well using your hands or a wooden spoon.
- Flour surface and transfer pastry onto table. Cut down each pastry lengthwise to form small rectangles (approximately 2cm). Roughly roll out rectangle to a form a slightly thinner piece of pastry (palm size).
- Form a small ball of the filling and place in the centre of the rectangle pastry.
- Fold the edges of the pastry around the filling, forming one large ball. Pierce together any gaps in the pastry.
- Using a cookie pincher or a fork, create a pattern around each biscuit and on top to form a design.
- Place on to tray and repeat until there is no remaining mixture.
- Cook for approximately 10-15 minutes or until lightly golden.
- While biscuits are still hot, sieve caster sugar on top.
- Allow biscuits to completely cool on a wire rack. Store in an airtight container.