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24 Serves
103 Mins
In a large bowl, combine the semolina flour, flour, and a pinch of salt. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy.
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Vitamin K
0 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 mgFolate
29 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Incorporate the butter mixture into the dry ingredients, adding a splash of rose water to form a soft, pliable dough. Cover and let rest for 30 minutes.
Prepare the filling by mixing ground pistachios, sugar, and a touch of rose water in a small bowl.
Take a small portion of dough, flatten it in your palm, place a teaspoon of the pistachio filling in the center, and seal the edges to form a ball. Press the dough into a Maamoul mold to create a decorative pattern.
Place the shaped cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 175°C for 25-30 minutes until lightly golden.
10
g66
g20
g
French
Australian