Marzipan Ma’amoul Recipe

Posted on
 line two cookie sheets with parchment paper and set aside Marzipan Ma'amoul Recipe

Makes 32


2 c flour

1 c semolina

1/4 c sugar

1/2 tsp salt

1 tb ground mahlab, optional

1 c unsalted butter, softened

1 tsp rosewater

1 tsp vanilla

1/4 c oil


2 c almond meal

1/4 c sugar

1/2 tsp cinnamon

a pinch of kosher salt

1 1/2 tsp almond extract

2 large egg whites

powdered sugar, for dusting


Preheat panggangan to 350ºf. line two cookie sheets with parchment paper and set aside.

Make the dough: combine dry ingredients in a medium sized bowl. beat butter in stand mixer with paddle until fluffy. add rosewater and vanilla and mix to combine. then, add dry ingredients to the butter until the mixture becomes a coarse, mealy mixture. add oil one tablespoon at a time until the ingredients come together to form a dough. divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for 30 minutes.

Make the filling: combine all of the ingredients in a medium bowl, mixing well until filling resembles a thick paste, like marzipan. if the mixture is dry, add a few drops of water until you get desired consistency. roll filling into a long log that’s about 2 inches in diameter. wrap in parchment or wax paper until ready to use.

Work with half of filling and dough at a time. roll half of the filling into 16 balls. divide half of the dough into 16 pieces. flatten the dough into a disc and wrap around one piece of the filling. flatten the cookie slightly and shape, slicing a few decorative slits into the sides as desired. repeat with remaining dough and filling.

Arrange shaped cookies on the prepared cookie sheets. bake cookies for 20 minutes. let cool and dust with powdered sugar. enjoy!

Source: Food Gawker

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