Ingredients

The following ingredients have 18 Servings
  • 1 1/3 cup semolina flour
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 2/3 cup coconut oil at room temperature. See note 7
  • 1/4 cup unsweetened plant-based milk 
  • 2 tbsp orange blossom water.  We use Sadaf
  • 1 cup shelled pistachios, coarsely ground
  • 2 tbsp maple syrup, agave nectar, or sugar
  • Confectioner's sugar for sprinkling

Instruction

  • In a large bowl, combine semolina, flour, sugar, and coconut oil. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)
  • Slowly add almond milk and 1 tablespoon of the orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20-25 minutes
  • Meanwhile, preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
  • While the dough is resting, prepare the filling: combine the ground pistachios,  maple syrup, agave, or sugar and the remaining tablespoon of orange blossom water in a bowl and mix well.
  • Working with about 1 1/2 tablespoon of dough at a time, form 16-18 balls. You can use an ice cream scoop to make it easier. Using your thumb press a wide depression into the center of each ball. Place 1 heaping teaspoon in each depression, close it up, and roll it into a ball.
  • Press each filled ball gently into the Maamoul mold and bang it against a wood cutting board to release it. See Note 1 if you don't have a Maamoul mold.
  • Arrange the molded dough 1/2" apart on the lined baking sheet. 
  • If you are not using a Maamoul mold, place the filled balls 1/2" apart in the lined baking sheet and gently press so they flatten slightly. 
  • Bake at 350F for 20 minutes or until the bottom is golden brown.  Remove from the oven and let them cool completely.  
  • Right before serving sprinkle with confectioners' sugar