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24 Serves
96 Mins
In a large mixing bowl, combine the semolina flour and melted butter. Let the mixture rest for at least 30 minutes to allow the semolina to absorb the fat.
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Vitamin K
2 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
30 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
1 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
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Prepare the filling by combining the ground walnuts, sugar, and a splash of rose water in a small bowl.
Incorporate the remaining dough ingredients into the semolina mixture and knead until a soft, pliable dough forms.
Take a small portion of dough, flatten it in your palm, place a teaspoon of the walnut filling in the center, and seal the edges. Press the stuffed dough into the Maamoul mold to shape it, then tap it out onto a baking sheet.
Preheat the oven to 175°C and bake the cookies for 25-30 minutes until they are lightly golden on the bottom.
10
g66
g20
g
French
Australian