Blending traditional Middle Eastern sweets with global indulgences creates a delightful culinary intersection that’s both nostalgic and novel. If you’re craving something that brings the buttery texture of semolina cookies together with the rich taste of chocolate and nuts, Oreo-filled almond maamoul cookies are the answer. These reinvented maamoul treats are perfect for festive occasions, family get togethers, or anytime you want a sweet bite that feels both comforting and exciting. Here’s how to make them at home in just seven steps.
The first step in crafting stuffed maamoul is creating the perfect dough, a tender yet sturdy base that holds its shape while encasing the filling. Traditional maamoul relies heavily on semolina for texture.
Ingredients:
Method:
While the dough rests, shift your focus to the rich, textured filling. This is where the Oreo meets almonds in a sweet, crunchy marriage.
Ingredients:
In a medium bowl, combine the crushed Oreos and almonds. If needed, add a touch of cream cheese or condensed milk to create a malleable paste that can be easily rolled into small balls or spooned. This mixture should be moist enough to hold its shape but not wet.
Once the dough has rested, divide it into equal sized pieces using a cookie scoop or tablespoon. Each piece should be large enough to encase a small ball of filling, typically about 1.5 inches in diameter. Roll each piece into a smooth ball between your palms. Keep the dough covered with a clean kitchen towel to prevent it from drying out as you work.
To fill your cookies, gently flatten a dough ball into a disc in your palm, making the center slightly thicker than the edges. Place a spoonful or small ball of the Oreo almond filling in the middle. Carefully fold the dough over the filling, pinching and sealing the edges tightly. Roll into a smooth ball again. Ensure no cracks appear, as they may expand during baking and cause the filling to leak. If you have a traditional maamoul mold, this is the time to press the stuffed dough ball into it for the characteristic patterned design. Gently tap it out onto a baking sheet.
Preheat your oven to 175 °C or 350°F and line a baking tray with parchment paper. Arrange the stuffed maamoul cookies on the tray with a little space in between. Bake for 15 minutes, or until the bottoms are just turning golden and the tops are set. Keep an eye on them, the maamoul should remain pale on top. Overbaking will cause the cookies to dry out and lose their signature tenderness.
Remove the baked cookies from the oven and allow them to cool completely on a wire rack. This cooling phase allows the dough to firm up and the filling to settle. If you prefer a traditional touch, dust the tops with powdered sugar once cooled. For a more modern presentation, consider a light drizzle of melted white or dark chocolate. You can also add crushed almonds or a pinch of sea salt over the drizzle to create an elegant look and enhance flavor complexity.
Serve them with cardamom chai, Arabic coffee, or even a scoop of vanilla ice cream for a dessert that combines tradition and innovation. Whether you’re marking a festival, hosting guests, or indulging solo, these cookies promise a comforting crunch, a creamy center, and a hint of something both familiar and unexpected.
Once fully cooled and decorated, store your Oreo filled almond maamoul cookies in an airtight container. They keep well at room temperature for up to five days or can be refrigerated for up to two weeks. These cookies also freeze beautifully, just wrap each in parchment paper and store in a ziplock bag.