Ma’amool cookies are usually made in the Middle East for Christmas, Easter or Eid. Making ma’amoul is a family or friends affair. You always make enough to supply each child, each friend and most neighbors with at least one week supply.
Ma’amoul is usually is made with cake flour, farina flour and butter but today will be making Ma’amoul that is gluten free and dairy free. These gluten free desserts can be stuffed with walnuts, date, or mixture of the two.
1 cup potato flour
1/2 cup white sorghum flour
1/2 cup sugar
1/2 cup almond milk
1/2 teaspoon yeast
1/2 cup coconut oil
2 tablespoons mushy boiled white short grain rice, this is the glue that hold the dough
1/8 teaspoon salt
For walnut stuffing:
1 cup walnuts
1/4 cup sugar
1 tablespoon orange blossom water
For date stuffing:
2 cups chopped date
1 tablespoon orange marmalade
1/2 cup powdered sugar for dusting the cookies
–To make the dough: Place all the flours with the salt and the sugar in chilled bowl and mix well. Add the coconut oil and start to incorporate into the flour mixture. Set aside.
-Dissolve 1 teaspoon in the almond milk and warm it. Add the yeast, stir and allow it to rest for 10 minutes. Add the mushy rice, the active yeast and milk to the flour mixture and mix well until the dough is smooth. You can add couple tablespoons of cold water. Cover and allow the dough to rest for 1 hour.
–If you are making walnut Ma’amoul: Grind the walnuts and then mix with the sugar and orange blossom water.
–If you making date Ma’amoul: Place the date, the coconut oil and the marmalade in food processor and process into smooth sticky paste. Remove from the food processor and cut and shape into 12 balls.
-To make the ma’amool: Cut pieces of dough and make a dent in the middle to form a cup. Spoon about 1 teaspoon of any filling into the cup, and then gently close the opening wit the thumb and other fingers. Decorate the top of the ma’amool by pinching the dough with pastry tweezers or place in a Ma’amool cookies mold. Place your palm under the mold and gently strike the mold on the edge of a table to make the cookie fall in your palm.
-Place the ma’amool on cookie sheet and bake in 350 F degree oven and bake for 30 minutes, or until light brown on the bottom and light color on the top. Remove from the oven and allow the cookies to cool for 1 hour.
-Dust the ma’amool with the powdered sugar and store in tightly closed container. The ma’amool can keep for couple months.
-If you don’t have mold, just cut the dough, form into ball, make a hole in the ball and stuff it with your choice of stuffing. Close the ball and form any shape with your hand and then make a design with a fork.
Invite friends and family, turn on your favorite music and have making Ma’amoul party. Let me know what do you think of this gluten free dessert.