Step 1

Preheat oven to 350F. Line a large baking sheet with parchment paper

Step 2

In a large bowl, combine semolina, flour, sugar and coconut oil. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)

Step 3

Slowly add almond milk and orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20-25 minutes

Step 4

In the meantime, prepare the filling: combine ground pistachios, agave, maple syrup or sugar and orange blossom water in a bowl and mix well

Step 5

Working with about a tablespoon of dough at a time, for 18 balls. Using your thumb press a hole in the center of each ball. Place about 1 teaspoon in the hole, close it up, and roll it into a ball again

Step 6

Press each filled ball gently into the maamoul mold and bang it against a wood cutting board to release it. See Note 1 if you don't have a maamoul mold.

Step 7

Arrange the cookies into the lined baking sheet and bake at 350F for approximately 20 minutes, until golden brown at the bottom.

Step 8

Sprinkle with confectioner's sugar right before serving