24 Serves
103 Mins
Combine semolina flour and melted salted butter in a large bowl, mixing until the flour is fully coated. Let the mixture rest for at least one hour to allow the semolina to absorb the fat.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
96 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Prepare the date filling by mixing pitted dates with a touch of oil and spices until a smooth paste forms.
Shape the dough into small balls, flatten them in your palm, and place a portion of the date filling in the center. Enclose the filling completely and press the dough into a Maamoul mold to create a decorative pattern.
Arrange the shaped cookies on a baking sheet lined with parchment paper and bake in a preheated oven until they are lightly golden.
3
g50
g10
g
Danish