may | june 2020 22THE REDO
CORNMEAL MA’AMOUL WITH APRICOT
& PISTACHIO
Makes 28 cookies
Cornmeal gives these cookies an extra-crumbly texture
while apricot and pistachio are a bright, modern twist on
ma’amoul’s classic date fi lling. Using a traditional wooden
ma’amoul mold to render a unique design on top of the
cookie is truly what sets this treat apart. If you don’t own
a mold, don’t fret. You can shape the dough by hand, and
use a fork to create your own pattern on top.
3¼ cups (488 grams) semolina fl our
1¼ cups (17 3 grams) plain yellow cornmeal
2½ teaspoons (5 grams) ground cinnamon
2 teaspoons (4 grams) mahlab*
1 teaspoon (3 grams) kosher salt
1⅓ cups (303 grams) unsalted butter, melted
¼ cup (60 grams) rose water
¼ cup (60 grams) warm water (105°F/41°C to
110°F/43°C)
1 tablespoon (12 grams) granulated sugar
½ teaspoon (1.5 grams) active dry yeast
14 ounces (397 grams) fi nely chopped dried apricots
(about 2¾ cups)
½ cup (75 grams) very fi nely chopped raw pistachios
¼ cup (80 grams) apricot preserves
¼ cup (60 grams) room temperature water, plus
more if needed
Confectioners’ sugar, for dusting
- In a large bowl, combine semolina, cornmeal,
cinnamon, mahlab, and salt. Add melted butter; using
your fi ngers, rub mixture together until it resembles wet
sand. Add rose water, and rub mixture together. Cover
with plastic wrap, and let stand overnight to soften. - In a small bowl, combine ¼ cup (60 grams) warm
water, granulated sugar, and yeast. Let stand until
foamy, 5 to 10 minutes. - Add yeast mixture to semolina mixture; using your
fi ngers, rub mixture together. Cover with plastic wrap,
and let stand for 1 hour. - Line a baking sheet with parchment paper.
- In a medium bowl, combine apricots, pistachios, and
preserves. Using a 2-teaspoon spring-loaded scoop,
scoop 28 mounds of apricot mixture (about
18 grams each), and place on prepared pan.
Set aside.- Preheat oven to 400°F (200°C). Line 2 large
baking sheets with parchment paper. - Add ¼ cup (60 grams) room temperature water to
semolina mixture until well combined. (Mixture should
feel like soft cookie dough that can be fl attened and
shaped into a ball without signifi cant cracking. Add
more room temperature water, 1 tablespoon
[15 grams] at a time, if needed, until desired
consistency is reached.) - Divide dough into 28 portions (about 40 grams
each). Place 1 portion in palm of one hand; using
fi ngertips of your other hand, fl atten dough into a
3¼-inch circle, pressing edges slightly thinner than
center. Place 1 mound of apricot mixture in center
of dough circle. Shape dough into a ball around
apricot mixture. Repeat procedure with remaining
dough and remaining apricot mixture mounds. Dust
a 2½-inch-wide, ½-inch-deep ma’amoul mold (see
Note) with fl our. Press 1 dough ball into mold, and
fl atten using your hand. Tap mold on a clean surface
to release. (Alternatively, gently press dough balls
to ½-inch thickness, and use the tines of a fork to
make a pattern on top.) Repeat with remaining dough
balls, refl ouring mold as needed. Place 1 inch apart on
prepared pans. - Bake until dry, set, and lightly golden, 18 to
20 minutes. Let cool completely on pans on wire
racks. Dust with confectioners’ sugar before serving.
*Mahlab is a powder made from the seeds of the
St. Lucy’s cherry, found in diff erent parts of the
Mediterranean. You can fi nd this baking spice at local
specialty grocery stores or online.Note: We used Ma’amoul Carved Round
Wooden Mould Press, Middle Eastern
Cookie & Cake Mold, available at
amazon.com. Using a 2½x¾-inch fl uted
tart pan is another option; line pan
with plastic wrap before pressing in
dough to remove shaped cookie with
ease. •