Lebanese Walnut Cookies
Delight in the delicate flavors of Lebanese Walnut Cookies, a traditional Middle Eastern treat filled with warm, spiced walnuts and perfumed with the floral notes of rose water and orange blossom water. Made from a unique blend of semolina and all-purpose flour, these melt-in-your-mouth cookies are buttery, tender, and subtly sweet, with a soft, nutty filling laced with cinnamon. Each cookie is carefully shaped and optionally molded with intricate patterns, offering a stunning presentation that's perfect for special occasions or festive gatherings. Baked to perfection with a golden base and finished with a generous dusting of powdered sugar, these cookies pair beautifully with a hot cup of tea or coffee. Whether you're embracing Lebanese cuisine or seeking a new baking adventure, these walnut-stuffed delights are sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Semolina flour
- 100 grams All-purpose flour
- 250 grams Unsalted butter
- 100 grams Granulated sugar
- 120 milliliters Whole milk
- 1 tablespoon Rose water
- 1 tablespoon Orange blossom water
- 200 grams Walnuts (chopped)
- 1 teaspoon Ground cinnamon
- 50 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the semolina flour and all-purpose flour.
Melt the unsalted butter and pour it over the dry ingredients. Mix with your hands or a wooden spoon until the texture resembles coarse sand.
Add the granulated sugar, then gradually pour in the whole milk. Knead the mixture until it forms a soft, pliable dough. Add the rose water and orange blossom water, and knead briefly to incorporate.
Cover the dough with plastic wrap and let it rest for 30 minutes.
In a separate bowl, mix the chopped walnuts with the ground cinnamon. This will serve as the filling for the cookies.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Take a small piece of dough (about the size of a golf ball) and flatten it into a disc with your hands. Place about 1 teaspoon of the walnut filling in the center of the dough.
Carefully fold the dough over the filling and seal the edges to form a smooth ball. Use the palm of your hands to shape it evenly.
Optionally, use a Ma'amoul mold or the back of a fork to gently press designs into the surface of each cookie.
Place the cookies on the prepared baking tray, spacing them slightly apart.
Bake the cookies in the preheated oven for 18-20 minutes, or until the bottoms are lightly golden (the tops should remain pale).
Remove the cookies from the oven and let them cool completely on a wire rack.
Once cooled, dust generously with powdered sugar before serving.
Enjoy your authentic Lebanese walnut cookies with a cup of tea or coffee!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
