Semolina Pistachio Crunch Cookies Inspired by Maamoul

Introduction

In the heart of Middle Eastern culinary traditions, Maamoul stands as a cherished delicacy, especially during festive occasions like Eid and Easter. These semolina-based cookies, often filled with dates, pistachios, or walnuts, offer a delightful combination of textures and flavors that have been passed down through generations. Inspired by this rich heritage, the Semolina Pistachio Crunch Cookies bring a modern twist to the classic Maamoul, emphasizing a crunchy texture and the nutty essence of pistachios. This recipe not only pays homage to traditional flavors but also introduces a unique crunch that sets it apart, making it a perfect treat for both special occasions and everyday indulgence.Epicurious+1hadiaslebanesecuisine.com+1May I Have That Recipe?+2hadiaslebanesecuisine.com+2Wikipedia+2

Why You’ll Love Semolina Pistachio Crunch Cookies

These Semolina Pistachio Crunch Cookies are a delightful fusion of tradition and innovation. The coarse semolina provides a distinctive crunch, while the pistachios add a rich, nutty flavor that complements the subtle sweetness of the cookie. Unlike the traditional Maamoul, which often features a soft, melt-in-the-mouth texture, this variation offers a satisfying bite, making it a favorite for those who appreciate a bit of crunch in their cookies. Moreover, the use of aromatic ingredients like orange blossom water and rose water infuses the cookies with a fragrant allure that is quintessentially Middle Eastern. Whether you’re familiar with Maamoul or trying it for the first time, this recipe offers a fresh perspective on a beloved classic.

Ingredients

For the Dough:

• 2 cups (250g) coarse semolina
• 1 cup (125g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) milk
• 1 tablespoon orange blossom water
• 1 tablespoon rose waterGâteau et cuisine Rachida+1punchfork.com+1Cooking TasteMay I Have That Recipe?

For the Pistachio Filling:

• 1 1/2 cups (180g) shelled pistachios, finely chopped
• 1/4 cup (50g) granulated sugar
• 1 tablespoon rose waterCooking Taste

And for Garnish:

• Powdered sugar for dusting (optional)Cooking Taste

Necessary Tools

• Mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Food processor or blender (for chopping pistachios)
• Spoon or cookie scoop
• Cooling rackCooking Tastekamoonarabiancuisine.com+8Wikipedia+8hadiaslebanesecuisine.com+8

Ingredient Swaps and Additions

Swaps:

• Semolina: If coarse semolina is unavailable, fine semolina can be used, though the texture will be less crunchy.
• Butter: Ghee or clarified butter can replace unsalted butter for a more traditional flavor.
• Pistachios: Walnuts or almonds can be used as alternatives, offering different nutty profiles.fayesfood.comGalore Of Flavors+1Little Sunny Kitchen+1

Additions:

• Spices: A pinch of ground cardamom or cinnamon can enhance the aromatic profile.
• Sweeteners: A drizzle of honey over the baked cookies can add an extra layer of sweetness.

Step-by-Step Instructions

1. Prepare the Dough:

• In a large mixing bowl, combine coarse semolina, all-purpose flour, granulated sugar, baking powder, and salt.
• Later, add melted butter and vegetable oil to the dry ingredients. Mix until the mixture resembles wet sand.
• Then, stir in milk, orange blossom water, and rose water. Mix until a cohesive dough forms. If the dough is too dry, add a tablespoon of milk at a time until the desired consistency is achieved.
• Then, cover the dough and let it rest for 1 hour to allow the semolina to absorb the liquids.fayesfood.com+1Galore Of Flavors+1Cooking Taste

2. Prepare the Pistachio Filling:

• In a food processor, pulse the shelled pistachios until finely chopped.
• Then, transfer the chopped pistachios to a bowl and mix in granulated sugar and rose water. The mixture should hold together when pressed.Cooking Taste

3. Assemble the Cookies:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Then, take a tablespoon of dough and flatten it in your palm. Later, place a teaspoon of pistachio filling in the center and fold the dough over, sealing the edges to encase the filling.
• Then, shape the filled dough into a ball or use a Maamoul mold for traditional patterns.
• Later, place the shaped cookies on the prepared baking sheet, spacing them about 1 inch apart.Cooking Taste

4. Bake:

• Bake the cookies in the preheated oven for 15-20 minutes, or until the bottoms are golden brown.
• Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

5. Garnish:

• Once the cookies have cooled completely, dust them with powdered sugar if desired.Cooking Taste+3Cookin’ with Mima+3fayesfood.com+3

Pro Tips for Success of Semolina Pistachio Crunch Cookies

• Resting the Dough: Allowing the dough to rest is crucial for the semolina to absorb the liquids, resulting in a better texture.
• Consistent Sizing: Using a cookie scoop ensures uniform cookie sizes, promoting even baking.
• Avoid Overbaking: Also, keep an eye on the cookies towards the end of the baking time to prevent them from becoming too hard.
• Storage: Store the cookies in an airtight container to maintain their crunchiness.

Serving Suggestions

• With Tea or Coffee: These cookies pair wonderfully with a cup of mint tea or strong Arabic coffee.
• Dessert Platter: Include them in a selection of Middle Eastern sweets for a festive dessert spread.
• Gift Boxes: Pack them in decorative boxes as thoughtful homemade gifts during holidays.

Storing and Reheating Semolina Pistachio Crunch Cookies

• Storage: Place the cooled cookies in an airtight container at room temperature for up to 1 week.
• Freezing: For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag.
• Reheating: Also, to restore some of the crunch, reheat the cookies in a preheated oven at 300°F (150°C) for 5-7 minutes.

Nutritional Information (Per Cookie)

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 3g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

FAQs – Semolina Pistachio Crunch Cookies

1. Can I use fine semolina instead of coarse semolina?

Yes, fine semolina can be used, but the cookies will have a softer texture compared to the crunch provided by coarse semolina.Munaty Cooking

2. What can I use if I don’t have orange blossom or rose water?

You can substitute with vanilla extract, though the traditional floral notes will be absent.

3. Can I make the dough ahead of time?

Of course, the dough can be prepared and refrigerated for up to 2 days. Let it come to room temperature before shaping.

4. How do I prevent the cookies from cracking during baking?

Ensure the dough is well-rested and not too dry. Adding a bit more milk can help achieve the right consistency.

5. Are these cookies suitable for vegans?

By substituting butter with plant-based alternatives and using non-dairy milk, the recipe can be adapted for a vegan diet.

Conclusion

To sum up, the Semolina Pistachio Crunch Cookies offer a delightful reinterpretation of the traditional Maamoul, combining the rich heritage of Middle Eastern flavors with a satisfying crunch. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cookies are sure to impress. Also, their unique texture, aromatic profile, and nutty filling make them a standout addition to any dessert table. Moreover, embrace the fusion of tradition and innovation with this delectable recipe.

For a delightful twist on Middle Eastern flavors, you might also enjoy our Almond Biscotti with Orange Zest, which similarly blends aromatic notes with a satisfying crunch.