If you’ve ever wanted to try a delightful treat that tastes like a fragrant hug from the Middle East, this Pistachio Maamoul Cookies Recipe is exactly what you need. These delicate, buttery semolina cookies filled with a sweet pistachio paste feel like a little celebration with every bite. Perfect for special occasions or a cozy afternoon tea, they bring both joy and tradition to your kitchen.
Jump to:
Why You’ll Love This
This Pistachio Maamoul Cookies Recipe is a fantastic way to bring authentic flavor and texture into your home baking. When you make these, you’ll enjoy a perfect balance of crispness and softness, with a fragrant nutty filling that’s infused with orange blossom water—a key to that signature aroma.
- Reliable Texture, Great Flavor: The blend of fine and coarse semolina ensures that perfect crumbly yet tender bite you crave in Maamoul.
- Crisp–Golden Finish: Baked just right to light golden edges, these cookies have a subtle crunch that’s so satisfying.
- Pantry-Friendly Ingredients: Using simple staples like semolina, butter, and pistachios means no hunting for hard-to-find items.
- Weeknight Easy, Weekend Worthy: While the dough rests overnight, active prep is brief, so you can manage this recipe even on busy days.
Ingredient Snapshot
Choosing the right ingredients plays a huge role in nailing the delicate texture and flavor of your Pistachio Maamoul Cookies Recipe. I always recommend using fresh semolina and good-quality pistachios for the best results.
- Fine Semolina (ferkha): Look for freshly milled coarse-ground flour—its texture is key to that sandy crumb.
- Butter or Ghee: Melted and warm gives a silky dough—ghee adds a richer, nuttier note.
- Orange Blossom Water: The secret aromatic splash that lifts the pistachio filling to the next level.
- Raw Pistachios: Use unsalted, unroasted for pure flavor and better blending in the filling.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Pistachio Maamoul Cookies Recipe
Step 1 — Prepare the Dough and Rest
Begin by mixing fine semolina and flour in a large bowl. Pour in your warm melted butter or ghee, then rub it gently into the mixture with your fingers or a paddle mixer. You’re aiming for a texture that looks like wet sand—gritty but moist. Cover it and let it rest overnight—this rest is essential for a tender dough that doesn't crack during shaping. The next day, warm your milk with sugar and yeast until lukewarm, then stir in orange blossom water before gently kneading into your semolina mix. Let it rest 30 minutes before forming balls—this helps the yeast activate and creates a soft, pliable dough you’ll love working with.
Step 2 — Make the Pistachio Filling
While your dough is resting, it’s time to prep that magical filling. Toss raw pistachios into your food processor with powdered sugar, orange blossom water, and a little water, pulsing just enough until the mixture comes together into a sticky, moldable dough. It should hold its shape but not be wet or oily. Roll small balls about 2 teaspoons in size—these will nest perfectly inside the dough for that delightful nutty center.
Step 3 — Assemble and Bake for Perfection
Flatten a dough ball gently in your palm, then place a pistachio ball in the center. Wrap the dough around it carefully to fully seal the filling. If you have a Maamoul mold, press your dough ball inside to create that traditional pattern—this also helps the cookie keep its shape during baking. Transfer to a parchment-lined baking sheet, then bake at 425°F for 15 to 17 minutes. Look for lightly golden edges and bottoms—don’t wait for deep browning or your cookies will lose their tender crumb. Let them cool a bit before dusting generously with powdered sugar—it adds a lovely final softness and sweetness.
Smart Little Tips
I've found that these simple tips make the entire Pistachio Maamoul Cookies Recipe process smoother and the final cookies, absolutely irresistible.
- Doneness Cue: The cookies should be lightly golden on the edges, not brown on top—this keeps them tender.
- Temperature Trick: Warm your liquids to around body temperature—keeps yeast happy and dough smooth.
- Make-Ahead Move: Dough resting overnight develops the texture and flavor, so plan ahead if you can.
- Avoid This Pitfall: Don’t over-process pistachios or the filling will become oily and lose texture.
Serving Ideas
Finishing Touches
I love finishing these cookies with a generous dusting of powdered sugar—it softens the edges just right and adds that classic sweet touch. You can also sprinkle a few chopped pistachios on top for extra color and crunch, especially if you want to impress guests.
Pair It With
These Pistachio Maamoul Cookies go beautifully with a cup of lightly brewed black tea or rose-flavored coffee. Their subtle sweetness pairs perfectly with floral or citrusy drinks, balancing the rich nutty center and buttery dough.
Easy Plating Upgrades
For a casual treat, serve the cookies on a simple wooden board with loose tea leaves scattered around. For a special occasion, plate them on a delicate porcelain tray lined with fresh mint leaves and a small bowl of honey for dipping—this adds elegance and a fresh aroma that complements the orange blossom.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 4 days. I find that they maintain their crispness and moist filling best this way, especially if you place a small piece of parchment paper between layers to prevent sticking.
Freezing Tips
These cookies freeze beautifully. Lay them out in a single layer on a baking sheet first; once frozen solid, transfer to a freezer-safe container or bag. Thaw at room temperature for a couple of hours before serving to preserve that fresh-baked texture.
Reheating Pistachio Maamoul Cookies Recipe Without Drying Out
To refresh your Pistachio Maamoul Cookies Recipe, warm them gently in a 300°F oven for 5 minutes—this revives their crunch without drying. If using a microwave, zap in short bursts of 10 seconds with a small cup of water nearby to keep moisture balanced. Avoid overheating, which can toughen the dough or dry out the filling.
Frequently Asked Questions
Semolina flour gives these cookies their unique texture, but if you can’t find it, a mix of all-purpose flour and fine cornmeal can work as a substitute, though the texture will be different—less sandy and more cakey.
It’s quite important for authenticity and aroma—it adds a floral, slightly citrus note that lifts the pistachio flavor. If you’re out, you can substitute rose water or a tiny bit of vanilla, but orange blossom will be your best bet.
It's best to use raw pistachios to keep the flavor fresh and vibrant. Roasted nuts may add bitterness or oiliness that affects the texture of the filling, so raw is recommended.
After baking and cooling, store the cookies in an airtight container at room temperature. For longer storage, freezing is ideal. Just thaw at room temperature when ready to serve.
Final Thoughts
I hope you enjoy discovering the joy of this Pistachio Maamoul Cookies Recipe as much as I do. Baking something this special, with hands-on care and simple ingredients, always feels rewarding—and these cookies deliver that warm, cozy satisfaction every single time. From the fragrance of orange blossom to the soft, nutty bite, they’re a small luxury worth savoring. So roll up your sleeves, embrace the process, and treat yourself to a little Middle Eastern magic in your kitchen.
PrintPrint Recipe
Pistachio Maamoul Cookies Recipe
Pistachio Maamoul Cookies are delicate Middle Eastern semolina-based pastries filled with a sweet pistachio mixture, flavored with fragrant orange blossom water. These buttery cookies have a tender, sandy texture and a crisp golden exterior, perfect for special occasions or a delightful treat with tea or coffee.
- Prep Time: 1 hour 30 minutes
- Cook Time: 17 minutes
- Total Time: 13 hours 45 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Dough
- 1¼ cup fine semolina, ferkha
- ¼ cup coarse semolina
- ½ cup flour, plus 2 tablespoons
- ⅔ cup butter or ghee, warm, melted
- ⅔ cup whole milk, warm
- ¾ cup powdered sugar
- 1½ tablespoon orange blossom water, ma-zaher
- ¼ teaspoon yeast
Pistachio Filling
- 2 cups pistachio, raw
- ¼ cup powdered sugar
- 1 tablespoon orange blossom water
- 2 tablespoon water, add more if needed, 1 teaspoon at a time
Instructions
- Prepare The Dough: In a large bowl, mix the fine semolina and flour. Add the melted ghee and rub it into the semolina mixture with your fingers or a stand mixer paddle attachment until it resembles wet sand. Cover the mixture and let it rest overnight for about 12 hours for the best texture.
- Next Day Dough Preparation: After resting, rub the dough again to achieve a smooth sandy texture. Warm the milk and powdered sugar together until lukewarm, about 40 seconds. Stir in the yeast and orange blossom water. Pour this warm milk mixture into the semolina and gently knead until a soft dough forms. Cover and let it rest for 30 minutes.
- Divide the Dough: Knead the dough once more for a few seconds and then divide it into 22 equal portions, about 25 grams each. Keep the dough covered if not forming the cookies immediately.
- Prepare The Filling: In a food processor, pulse the pistachios, powdered sugar, orange blossom water, and water until the mixture forms a dough-like consistency. Roll the filling into small balls of about 2 teaspoons (approximately 18 grams) each.
- Assemble The Cookies: Flatten one dough ball in your palm, adjusting its shape to fit the pistachio mold (longer shape). Place one pistachio filling ball in the center, wrap the dough around it, and seal completely. Press the filled dough into a Maamoul mold, then gently tap it out onto a baking sheet lined with parchment paper.
- Bake The Cookies: Preheat your oven to 425°F. Place the cookies on the middle rack and bake for 15-17 minutes until lightly golden on the sides and bottom. Baking time may vary depending on your oven.
- Cool and Serve: Let the cookies cool slightly, then dust with powdered sugar. Allow them to cool completely before serving to enjoy their full flavor and texture.
Notes
- Resting the dough overnight is essential to develop the characteristic sandy texture of Maamoul.
- Warm liquids gently to activate the yeast without killing it; lukewarm temperature is ideal.
- You can substitute ghee with unsalted butter for a slightly different but delicious flavor.
- Add water to the filling mixture gradually to ensure the correct dough consistency without it being too wet.
- If you don’t have a Maamoul mold, shape the cookies by hand or use small cookie molds but press gently to keep the delicate texture.
- Store cookies in an airtight container at room temperature for up to one week.
Leave a Reply