Gluten-free Ma'amoul Cookies

60 Minutes • Servings: About 25 Cookies

Maamoul are the ender, crumbly date-stuffed cookies from the wonderful world of Middle Eastern cuisine. They are traditionally made with semolina, farina, plain flour or a combination. However, our Maamoul recipe, here at Dilettoso is 100% gluten-free, thanks to our Vava Vanilla mix which is oat based and certified gluten-free. Many Muslims enjoy these semolina cookies after sundown during Ramadan, while many Christians enjoy them in the days leading up to Lent. Jewish communities celebrate with maamoul for several religious holidays including Hanukkah and Rosh Hashanah. Regardless of religion and traditions, these crisp, and buttery delights can be enjoyed at any time! And that's why at Dilettoso we make a quicker, easier and healthier Maamoul recipe.

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What you need

2 Cups Vava Vanilla Dilettoso Mix
¾ Cup Ghee or Butter, Softened
1 Egg
2 Tablespoons Milk of Choice
2 Tablespoons Rose Water (Optional)
1 Tablespoon powdered sugar for dusting
Filling: 1 cup pitted medjool dates (about 14 dates, chopped), ¼ cup water, Pinch of salt

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How to do it

MAKE the filling: In a small saucepan over medium-low heat, combine the dates, water, and salt. Cook the dates, mashing and stirring until it results in a soft paste. Let it cool and set aside.
PREHEAT the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
ADD to a mixing bowl or a food processor, your Vava Vanilla Dilettoso mix, ghee, the egg, milk of choice and rose water (optional, but it adds a lovely flavor). Combine until the dough comes together.
ASSEMBLING the Maamoul: Gather the dough together, and then divide the dough into 25 equally-sized balls.
TAKE one ball of dough, flatten it in the palm of your hand and pinch it into a bowl shape. Wet your fingers so the dough won’t be sticky.
PLACE enough filling to fill the dough; pinch and press to seal the dough so the filling is completely enclosed.
ROLL and flatten slightly, and then place the cookie seam side down on the prepared cookie sheet. Repeat with the remaining dough and filling.
8. DUST the mold with powdered sugar so the dough does not stick. Press each filled cookie into the mold. See hot hot hot Tip for an alternative to using the mold.
9. HOLD the handle of the mold and bang the top of the mold on the baking sheet. It may take a couple of hits. The dough should release and fall into the surface.
10. REPEAT with remaining dough. Dust the mold every 1-2 cookies.
11. BAKE until the cookies are just beginning to turn golden, about 20 minutes. Don’t over cook!
12. LET the cookies cool completely on the baking sheet, then dust generously with powdered sugar.
13. ENJOY!

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Did you know?

What does maamoul mean in Arabic? Maamoul refers to shortbread cookies pressed in a mold and filled with nuts or dates. They originated in the Middle East, specifically Egypt. The Egyptian cookie is called kahk and is thought to be the sister of maamoul.

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