Difficulty: Easy 

Preparation time: 30 mins

Resting time: 6 h

For 50 pcs

Ingredients:

Maâmoul dough: 

• 500 g semolina
• 100 g fine semolina
• 225 g softened butter
• 10 cl orange blossom water
• 12 cl rose water 

Filling:

• 150 g walnuts and/or almonds
• 50 g powdered sugar
• 1 tbsp orange blossom water
• 1 tbsp rose water

Topping:

• Powdered sugar

Utensils:

• Maâmoul mold

Preparation:

For the maâmoul dough: 

1. In a bowl, combine the two semolina, softened butter, orange blossom water and rose water, then knead the dough until it is uniform and no longer sticks to your fingers.
2. Let it rest for at least 6 hours or overnight. 

For the filling: (your choice of walnuts and/or almonds):

1. Crush walnuts and/or almonds into small pieces (not powder).
2. Mix with powdered sugar, orange blossom water and rose water.

Assembling the maâmoul : 

1. Once the dough has rested, shape it into walnut-sized balls and flatten them in the palm of your hand.
2. Place 1 teaspoon of filling in the center, fold the dough over and roll between your hands to form a ball.
3. Insert the dumpling into the wooden mold and apply gentle pressure to shape the maâmoul.
4. Place the maâmoul on a tray lined with baking paper and bake in a preheated oven at 200° C for 20 mins.

Chef's tip: You can also replace the walnuts and/or almonds with pistachios. Place in a tin and store for up to ten days.