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