Ingredients for 44 pieces

  • 700 gr self-raising flour, Belbake
  • 300 gr unsalted butter, cut into small pieces, Milbona
  • 150 gr granulated sugar, Belbake
  • 2 tsp baking powder
  • 1 tsp ground mahleb
  • 2 eggs
  • 3 tbsp milk, Milbona
  • 2 tbsp rosewater

For the filling

  • 800 gr pitted dates*, Alesto
  • 100 gr almonds, Alesto
  • 2 tbsp brandy, Majestät
  • 2 tsp orange zest
  • 1 tsp ground cinnamon, Kania


To sprinkle

  • Icing sugar, Belbake




For the filling

  1. Put all the ingredients in a blender and puree.

For the dough

  1. Put all the ingredients for the dough in the bowl of the blender and blend using the cake tool (K).
  2. Start at a slow speed and gradually increase it, kneading until you have a smooth dough.
  3. Remove the dough from the bowl and shape it into a ball with your hands.
  4. Wrap it in cling film and leave to proof for half an hour.
  5. Then shape the dough into small balls (of 30 gr).
  6. Once you have shaped the biscuits, shape the date filling into an even smaller ball (of 20 gr).
  7. Flatten the biscuit ball with the palm of your hand and place the ball with the dates inside.
  8. Fold the ball up and, with your palms, shape it into a roll again.
  9. With a fork make an incision (like a print) in the ma’amoul or put them into a special wooden mould.
  10. Preheat the oven to 180 C°.
  11. Line a baking tray with greaseproof paper and arrange the ma’amoul on it.
  12. Bake for 10 minutes. Remove from the oven and leave to cool.
  13. Sprinkle with icing sugar.


*Note: You can also use dried plums, apricots or figs.