Date and Pistachio Ma'amoul Cookies with Orange Blossom Water

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Syrian shortbread cookies filled with a sweet date and pistachio paste, delicately flavored with orange blossom water. This middle eastern-inspired desserts ready in about 45 minutes layers semolina flour, all-purpose flour, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 20 Middle Eastern cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups semolina flour, 1 cup all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Stir in 1 cup melted unsalted butter and 2 tablespoons orange blossom water, mixing until the dough is crumbly but holds together when pressed. Cover and let rest for 1 hour.
  2. Step 2: Meanwhile, prepare the filling by mixing 1 cup chopped pitted dates, 1/2 cup finely chopped pistachios, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon in a small bowl until well combined.
  3. Step 3: Preheat oven to 350°F. Pinch off a golf ball-sized piece of dough and flatten it into a disk about 1/4 inch thick in your palm. Place 1 tablespoon of the date filling in the center, then fold the edges over and seal, shaping it into a round or oval cookie.
  4. Step 4: Place the filled cookies on a parchment-lined baking sheet about 1 inch apart. Using a fork or a ma'amoul mold, gently press the tops to create decorative patterns.
  5. Step 5: Bake for 20-25 minutes until the edges are lightly golden but the cookies remain pale. Let cool completely on a wire rack before serving.

Equipment for this recipe

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Frequently asked questions

How long does Date and Pistachio Ma'amoul Cookies with Orange Blossom Water take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Date and Pistachio Ma'amoul Cookies with Orange Blossom Water?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Date and Pistachio Ma'amoul Cookies with Orange Blossom Water?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Date and Pistachio Ma'amoul Cookies with Orange Blossom Water for a different number of people?

The recipe is written for 20 servings. Multiply each ingredient by (your serving target / 20). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Date and Pistachio Ma'amoul Cookies with Orange Blossom Water?

Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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