Sunday, 1 October 2017

Best Pistachio Cookies (Ma'amoul with pistachio)

Prep time: 40 mins
Baking time:15 mins
Quantity: 20 piece

1 cup semolina
2 cups all purpose flour
100g melted butter (1/2 cup)
100 ml vegetable oil (1/2 cup)
4 Tbsp Sweet condensed milk
1/4 Tsp dried yeast
Pinch of baking soda
4 Tbsp Rose water

For filling:
3/4 cup pistachio
2 Tbsp sugar syrup
1 Tbsp rose water

For decoration:
Powdered sugar

The Way:
- In a large bowl mix the semolina and the flour then add the butter and the oil, mix all together until you have a cookies dough.
- Cover and let it rest at least 2 hours or overnight.
- To the dough add the yeast, baking soda, sweet condensed milk and the rose water, knead to all well combined.
- To prepare the filling: to the crushed pistachio add the sugar syrup and the rose water mix together.
- Take a small ball from the dough make with your finger small hole, add 1 tbsp of the filling then close the ball firmly and place it in a cookie mold or ma'amol mold ( i bought it from a chinese store ) then, flip it upside down and click the edge of the cookie mold to let the piece to get out .
- Place the cookies on an oven tray.
- Bake it in a preheated oven 220°C for 10 to 15 mins until golden color.
- Sprinkle the powdered sugar immediately above the cookies when out of the oven.
Serve it with tea or coffee.

Full video recipe here:

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