Buttery Date Mamoul Eid Biscuits Recipe

In a large mixing bowl, combine the fine semolina, all-purpose flour, and powdered milk until thoroughly mixed.

Pour the melted butter and ghee over the dry ingredients, rubbing the mixture between your fingertips until it resembles wet sand. Cover the bowl and let it rest at room temperature for at least 4 hours, or overnight, to allow the semolina to absorb the fats.

Prepare the date filling by mixing the date paste with ground cinnamon and ground cardamom. Roll the spiced date mixture into small, marble-sized balls (about 1 teaspoon each) and set them aside on a plate.

Add the orange blossom water, rose water, and warm water to the rested semolina dough. Gently knead with your hands just until a soft, pliable dough forms that holds its shape when squeezed; do not overwork the dough.

Divide the dough into walnut-sized balls, making them slightly larger than your date filling balls. Flatten a dough ball in the palm of your hand, place a date ball in the center, and wrap the dough around the date filling, sealing it completely.

Press each stuffed dough ball gently into a floured wooden mamoul mold to print the pattern, then tap the edge of the mold onto a clean surface to release the cookie. If you do not have a mold, flatten the ball slightly and score the top with the tines of a fork.

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Place the shaped biscuits on the prepared baking sheet, leaving about an inch of space between each cookie.

Bake for 15 to 20 minutes until the bottoms are lightly golden, but the tops remain pale and soft. Allow the biscuits to cool completely on the baking sheet before transferring them to a wire rack, as they are very delicate while warm. Dust generously with powdered sugar just before serving alongside fresh mint tea.