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Lebanese Easter Biscuits (Ma'amoul Biscuits)



75 piece(s)

For the Dough:-

  • 465 g Butter
  • 850 g semolina
  • 200 g potato starch
  • 1 tsp * Mahlab (opt.), see notes below
  • 200 g castor sugar
  • 200 g Orange Blossom Water
  • 3 * Ma'amoul moulds (opt.), see notes below

Pistachio Filling:-

  • 200 g Pistachios (shelled)
  • 80 g sugar
  • 25 g Orange Blossom Water

Walnut Filling:-

  • 200 g walnuts
  • 80 g sugar
  • 1 tsp cinnamon
  • 25 g Orange Blossom Water

Date Filling:-

  • 250 g Dates (pitted)
  • 15 g Butter (melted), (taken from above 'dough' quantity)
  • 1/4 tsp ground nutmeg
  • 50 g walnuts

Recipe's preparation

    The Dough Method:-
  1. Melt the butter in TM bowl 3 mins / 100°C / sp.1
    Set aside 15 grams of the melted butter for the "Date Filling"
  2. Add to the butter, the semolina, potato starch, Mahlab (opt.) castor sugar, and orange blossom water
  3. Mix with the help of the spatula 5 min / sp.10
  4. Then knead the dough the dough 2 min /Dough mode (again, use the spatula if you need to)
  5. Place dough onto the TM mat and hand knead the dough for 2 minutes
  6. Place into another bowl, cover, and let the dough rest for 2 hours
  7. While the dough rests, prepare the fillings. (No need to clean your TM bowl for this)

  8. The Pistachio Filling:-
  9. Place pistachios, sugar and orange blossom water into the TM bowl 5 sec / sp.7
    Set mixture aside

  10. The Walnut Filling:-
  11. Place walnuts, sugar, cinnamon and orange blossom water into the TM bowl 3 sec / sp.7
    Set mixture aside

  12. The Date Filling:-
  13. Place dates, reserved melted butter, nutmeg and walnuts into the TM bowl 10 sec / sp.10
    Set mixture aside

  14. To make the Ma'amoul Biscuits:-
  15. Knead dough by hand on your TM mat again, for 3 minutes
  16. Divide the dough into 3 even quantities - each third will be used for a filling
  17. Roll one of the thirds into a long thin rod like form. Use the TM mat's measures to make the rod 30 cm long. Then cut the rod into 6 cm lengths. (You should get 5 lengths out of the rod)
  18. Now, each of these 5 lengths can be rolled again and measured on the TM mat to 10 cm long. Now cut these lengths in 2 cm pieces. (You should end up with 25 pieces from the original third of dough)
  19. Repeat step 14 - 15 with the other 2 thirds of dough when you are ready to fill the next lot of ma'amoul. (I find the dough doesn't dry out to much if you work one third - and use one filling - at a time)
  20. Flatten a 2 cm piece of dough onto the TM mat with the palm of your hand making sure is it quite thin, but not too thin that it will tear
  21. Place the flattened dough into the ma'amoul mould of choice, and add the filling associated with that mould (see note below), gently pressing down and make sure it's quite compact, but be aware not to exert too much pressure as you don't want to tear the dough
  22. Bring the edges together and seal well making sure all filling is covered
  23. Release the ma'amoul by turning the mould over, and tapping gently but firmly the flat end of the mould against the edge of a table, and most importantly, have your other hand underneath ready to catch the ma'amoul as it comes free from the mould!!
  24. Your ma'amoul biscuit should be clearly stamped with the design
  25. Place onto a lined baking tray
  26. Repeat steps 17 - 22 until you have all biscuits completed
  27. Bake 200°C for 20 mins, or until slightly coloured
  28. Leave aside to cool completely
  29. Dust with icing sugar and serve. Please note:- Ma'amoul biscuits with the date filling are not sprinkled with icing sugar!

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


Mahlab - This ingredient is special cherry seeds ground, and can be bought at any Middle Eastern Grocery Store.

Ma'amoul Moulds - Buy at the same shop as Mahlab.
The different Mould shape determines the filling inside.
Oval = pistachios, Circle = Walnuts, and Sun = Dates.
If you don't have moulds, you can flatten the dough, put filling in and wrap the dough around. Mark with a fork to differentiate the biscuits.

Store - Unrefrigerated, in a well-sealed container for up to 4 weeks... that's if they last that long!!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Thanks!!! Glad they were a success in your house....

    Submitted by jennybart on 12. April 2020 - 17:21.

    Thanks!!! Glad they were a success in your house. We have feasted on them today too.

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  • Amazing voted better than the shops

    Submitted by CM16 on 12. April 2020 - 12:43.

    Amazing voted better than the shops

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  • I am so excited to see you try these. Have made...

    Submitted by CM16 on 11. April 2020 - 21:05.

    I am so excited to see you try these. Have made and are cooling as I type! Made 20 of each flavour then ran out of filling -maybe I was rolling too much in each biscuit. So have a bit of dough leftover 😊 Could not find mahlab and Google tells me amond essence and ground star anise works as a sub so I did 2 tbspns almond essence and about 1tspn ground anise.... Hope to find mahlab for next time. They look amazing I had no moulds so I cut a few lines in each to make a difference pattern for each flavour. I also used arrowroot as had no potato starch.. will try them and rate tomorrow with the family for Easter Sunday! Thank you for this recipe I am looking forward to trying them!

    Really good explanation on how to split dough and roll (I am only a newbie to ma'amoul making having only eaten them brought from a store.) They look fab!

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