Date and Pistachio Ma'amoul Cookies with Orange Blossom Water

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Syrian shortbread cookies filled with a sweet date and pistachio paste, delicately flavored with orange blossom water. This Middle Eastern-inspired recipe, 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

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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.

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