Lebanese Easter Biscuits (Ma'amoul Biscuits)

Recipe's preparation

The Dough Method:-

Melt the butter in TM bowl 3 mins / 100°C / sp.1
Set aside 15 grams of the melted butter for the "Date Filling"

Add to the butter, the semolina, potato starch, Mahlab (opt.) castor sugar, and orange blossom water

Mix with the help of the spatula 5 min / sp.10

Then knead the dough the dough 2 min /"Dough mode" (again, use the spatula if you need to)

Place dough onto the TM mat and hand knead the dough for 2 minutes

Place into another bowl, cover, and let the dough rest for 2 hours

While the dough rests, prepare the fillings. (No need to clean your TM bowl for this)

The Pistachio Filling:-

Place pistachios, sugar and orange blossom water into the TM bowl 5 sec / sp.7
Roll into 25 balls. (I do this by placing the mixture onto the TM mat and rolling it into a log shape 30cm long - using the measuring guide on the mat - then cut the log into 5 x 6cm long lengths. Roll each of these lengths into logs 10cm long and cut 5x 2cm lengths. Roll each of these into balls) Set mixture aside



The Walnut Filling:-

Place walnuts, sugar, cinnamon and orange blossom water into the TM bowl 3 sec / sp.7
Make 25 balls (see Pistachio filling for instructions) Set mixture aside



The Date Filling:-

Place dates, reserved melted butter, nutmeg and walnuts into the TM bowl 10 sec / sp.10
Mare 25 balls (see pistachio filling for instructions). Set mixture aside



To make the Ma'amoul Biscuits:-

Knead dough by hand on your TM mat again, for 3 minutes

Divide the dough into 3 even quantities - each third will be used for a filling

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)

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)

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)

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

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

Bring the edges together and seal well making sure all filling is covered

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!!

Your ma'amoul biscuit should be clearly stamped with the design

Place onto a lined baking tray

Repeat steps 17 - 22 until you have all biscuits completed

Bake 200°C for 20 mins, or until slightly coloured

Leave aside to cool completely

Dust with icing sugar and serve. Please note:- Ma'amoul biscuits with the date filling are not sprinkled with icing sugar!