Nut-Free Maamoul
Indulge in the delightfully soft and fragrant "Nut-Free Maamoul," a Middle Eastern classic reimagined for those with nut allergies! These buttery, melt-in-your-mouth cookies are crafted with a delicate blend of all-purpose flour and semolina, infused with aromatic rose water and orange blossom water, offering a tantalizingly floral touch. Filled with a luscious spiced date paste featuring ground cinnamon, these treats are as rich in flavor as they are allergy-friendly. Perfectly shaped using traditional maamoul molds and baked to golden perfection, they make an elegant addition to your dessert table or a thoughtful gift. Ready in just over an hour, this nut-free version ensures everyone can enjoy the authentic taste of maamoul without compromise.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 100 grams Semolina
- 200 grams Unsalted butter
- 50 grams Caster sugar
- 100 milliliters Milk
- 1 tablespoon Rose water
- 1 tablespoon Orange blossom water
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 300 grams Pitted dates
- 1 teaspoon Ground cinnamon
- 60 milliliters Water
Instructions
In a large mixing bowl, combine the flour, semolina, caster sugar, baking powder, and salt.
Melt the butter and let it cool slightly. Add it to the dry ingredients along with the milk, rose water, and orange blossom water. Mix until a dough forms.
Knead the dough gently for a few minutes until it becomes smooth and pliable. Cover with plastic wrap and set aside for 30 minutes.
For the filling, place the pitted dates in a food processor and blend until smooth. Add the ground cinnamon and water, then blend again until well combined and a paste forms.
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 walnut), flatten it into a disc, and place about a teaspoon of the date filling in the center.
Carefully fold the edges of the dough over the filling, ensuring it is completely enclosed. Shape into a ball and then gently flatten.
Use a maamoul mold to shape and imprint the cookie. Tap the mold gently to release the shaped cookie onto the prepared tray.
Repeat the process with the remaining dough and filling, arranging the cookies on the tray with some space between them.
Bake the maamoul in the preheated oven for about 15-20 minutes or until the edges are a light golden color.
Allow the cookies to cool on a wire rack before serving. Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
4362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 662.3 g | 241% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 255.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 465 mg | 36% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2919 mg | 62% | |
*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.
