Mamoulia — Festive Chios Cookies
Tender butter cookies with a walnut and cinnamon filling, scented with orange blossom water
<p>Mamoulia are the celebration cookies of Chios — made for weddings, name days, and religious festivals. Every family has their own version, passed down through the women of the household, which is why no two mamoulia taste quite the same. The common thread is a buttery, crumbly dough wrapped around a filling of ground nuts scented with cinnamon and the distinctly Chian perfume of orange blossom water.</p><p>They are finished with a blizzard of powdered sugar that coats everything — your fingers, your shirt, the table — and nobody minds. They keep beautifully in a tin for up to two weeks, which is why they are the traditional gift to bring when visiting someone during the holidays.</p>
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup finely chopped walnuts or blanched almonds
- 1/3 cup sugar (for the filling)
- 1 teaspoon ground cinnamon
- 1 tablespoon orange blossom water (or 1 teaspoon finely grated orange zest)
- Powdered sugar for finishing
Method
- Beat the softened butter and sugar together until pale and light, about 3 minutes. Add the egg yolk and beat until incorporated.
- Sift in the flour, baking powder, and salt. Mix until a soft dough forms — do not overwork. If it feels sticky, refrigerate for 20 minutes.
- Combine the chopped nuts, filling sugar, cinnamon, and orange blossom water in a small bowl and mix well.
- Pinch off walnut-sized pieces of dough and flatten each one in your palm. Place a small spoonful of filling in the centre. Carefully fold the dough around the filling and shape into an oval or crescent, pressing to seal.
- Arrange on a lined baking tray. Bake at 175°C (350°F) for 18 to 22 minutes until set and just beginning to turn pale gold at the edges. Do not allow them to brown.
- Leave to cool completely on the tray — they are very fragile when hot. Once cool, dust very generously with sifted powdered sugar.
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