Tunisian Date and Walnut Makroudh

Name: Tunisian Date and Walnut Makroudh
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 24 servings
Cuisine: Tunisian
Ingredients: 2½ cups (350 g) fine semolina flour; 1½ teaspoon (7½ g) baking powder; ½ teaspoon (3 g) fine sea salt; ¾ cup (170 g) unsalted butter, at room temperature, cut into small pieces; 1 large egg yolk; 1½ tablespoon (22 ml) orange blossom water; 3 tablespoon (45 ml) lukewarm water; 1½ cups (270 g) Medjool dates, pitted, pitted, roughly chopped; 1 cup (120 g) raw walnuts, finely chopped or pulsed; ¾ teaspoon (2 g) ground cinnamon; ¼ teaspoon (½ g) ground cloves; 1 tablespoon (15 ml) orange blossom water; 2 tablespoon (30 g) unsalted butter, softened; ¾ cup (90 g) powdered sugar, sifted

From the MyKitchenBank Kitchen

Makroudh are crispy-outside, tender-inside semolina cookies studded with a spiced date and walnut filling. This Tunisian classic is flavored with orange blossom water and dusted with powdered sugar, delivering a delicate crumb, natural sweetness, and aromatic complexity in every bite. Traditionally served with mint tea or coffee.

Prep: 35 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 23 min
Makes: 24 cookies

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Ingredients

24 servings

For the dough
2½ cups (350 g) fine semolina flour
1½ teaspoon (7.5 g) baking powder
½ teaspoon (3 g) fine sea salt
¾ cup (170 g) unsalted butter, at room temperature, cut into small pieces
1 large egg yolk
1½ tablespoon (22 ml) orange blossom water
3 tablespoon (45 ml) lukewarm water
For the filling
1½ cups (270 g) Medjool dates, pitted, pitted, roughly chopped
1 cup (120 g) raw walnuts, finely chopped or pulsed
¾ teaspoon (2 g) ground cinnamon
¼ teaspoon (0.5 g) ground cloves
1 tablespoon (15 ml) orange blossom water
2 tablespoon (30 g) unsalted butter, softened
For finishing
¾ cup (90 g) powdered sugar, sifted

Equipment (10)

Large mixing bowl
Medium saucepan
Food processor or mortar and pestle
Wooden spoon or sturdy spatula
Parchment paper
Baking sheet (at least 13×9 inches / 33×23 cm)
Small piping bag with round tip (optional, for filling)
Fork or decorative tool
Cooling rack
Shallow bowl

Steps

Before you start

Use fine semolina (not coarse polenta); it creates a tender crumb.
Bring butter to room temperature so it mixes evenly into the dough.
Preheat your oven to 350°F (175°C) about 15 minutes before baking.
Have a chilled date paste ready—make it while the dough rests if time allows.

1
Make the date-walnut filling
- Combine the chopped dates, walnuts, cinnamon, cloves, and orange blossom water in a food processor.
- Pulse until the mixture forms a coarse paste that holds together when pressed—it should have some texture, not become a smooth butter.
- Stir in the softened butter until fully incorporated.
- Set aside.
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Ready when: Paste is coarse-textured and holds together when pressed
Tip: Don't over-process the filling—it should have small chunks of date and walnut visible, not a smooth spread.
2
Mix the dough
- In a large bowl, whisk together the fine semolina, baking powder, and salt.
- Add the room-temperature butter pieces and use your fingertips to rub the butter into the semolina until the mixture looks like breadcrumbs.
- In a small bowl, whisk the egg yolk with the orange blossom water and lukewarm water.
- Pour this mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
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Ready when: Dough is shaggy and just holds together
Tip: Don't knead the dough; overmixing toughens it. Keep it soft and crumbly at this stage.
3
Knead and rest the dough
- Turn the dough onto a clean counter and gently knead it 2–3 times, just until it comes together into a soft, slightly tacky ball.
- Do not overwork.
- Place it in a bowl, cover with a damp kitchen towel, and let it rest at room temperature for 30 minutes.
- This rest allows the semolina to fully hydrate and makes the dough easier to shape.
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Ready when: Dough is soft, supple, and slightly less sticky
Tip: Cover the dough so it doesn't dry out on the surface. The rest is crucial—rushing this step makes shaping difficult.
4
Preheat and lineOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
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Tip: Have the oven preheating while the dough rests to save time.
5
Divide and shape
- Turn the rested dough onto a lightly semolina-dusted counter.
- Divide it into 24 equal pieces (roughly 0.5 oz / 15 g each).
- Roll each piece gently between your palms into a ball, then flatten it slightly into an oval about 2×1 inch (5×2.5 cm) and ¼ inch (6 mm) thick.
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Ready when: All 24 ovals are uniform in size and thickness
Tip: Keep the counter dusted with semolina so the dough doesn't stick. If pieces stick to your hands, dust lightly—wet hands will toughen the dough.
6
Fill the cookies
- Place a small teaspoon (about 0.5 teaspoon / 3 g) of the date-walnut paste in the center of each oval.
- Fold the dough in half to enclose the filling, pressing the edges gently but firmly to seal.
- You'll have a small semicircle or half-moon shape.
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Ready when: All cookies are sealed, no filling leaking at the edges
Tip: Don't overfill—too much filling will burst out during baking. Seal edges firmly so they stay together.
7
Mark and decorate
- Arrange the sealed cookies seam-side up on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Using the tines of a fork or the tip of a small knife, gently press a decorative pattern on the top surface of each cookie—traditional makroudh often have a crosshatch or wave pattern.
- This decorative marking is both traditional and helps the cookie bake evenly.
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Ready when: All cookies have a decorative pattern marked on top
Tip: Don't press too hard when marking—you want to indent, not cut through. This step is traditional and adds visual appeal.
8
Bake the cookiesOven 350°F / 175°C
- Bake at 350°F (175°C) for 16–18 minutes, until the edges are light golden brown and the cookies feel just barely firm when lightly pressed (they'll firm up further as they cool).
- The tops should still look pale to light golden.
- Rotate the baking sheet halfway through baking for even color.
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Ready when: Edges are light golden, cookies feel just set but still slightly soft on top; they firm as they cool
Tip: Underbaked cookies will be tender but chewy inside; overbaked ones become hard. Aim for the edges golden but the center still with a hint of softness.
9
Cool and dust with sugar
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes.
- This allows them to set without becoming fragile.
- Transfer them to a cooling rack and let them cool completely (about 10–15 minutes).
- Once cooled, place the powdered sugar in a shallow bowl or sifter and coat each cookie generously, either by rolling them in the sugar or dusting with a sifter.
- Let any excess sugar fall back into the bowl.
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Ready when: Cookies are completely cool and sugar coating is even
Tip: Dust the sugar while the cookies are still slightly warm—the moisture helps it stick. If you wait until they're completely cold, the sugar won't adhere as well.

Good to know

Tips

For authentic texture, use fine semolina flour (not coarse polenta). Coarse cornmeal will create a grainy, gritty cookie.
Orange blossom water is essential to the traditional flavor—don't skip it or use imitation extract. It's available at specialty grocery stores, online, or Middle Eastern markets.
If the dough becomes too warm or sticky while shaping, refrigerate it for 10–15 minutes to firm up. Cold dough is much easier to work with.
These cookies are best served with hot mint tea or strong coffee. Dunk them briefly in warm liquid before eating for a softer, more luxurious texture.

Make ahead

The date-walnut filling can be made up to 3 days ahead and refrigerated in an airtight container. The shaped, unbaked cookies can be chilled on the baking sheet for up to 8 hours before baking (they'll bake in the same time); cover loosely with plastic wrap to prevent drying.

Storage & reheating

Store in an airtight container at room temperature for up to 5 days. The cookies stay tender for 2–3 days and gradually firm up. For longer storage, freeze in an airtight container for up to 1 month; thaw at room temperature and dust with fresh powdered sugar before serving.

Substitutions

raw walnuts → roasted almonds or pine nuts. Use the same amount. Almonds provide a slightly denser, nuttier flavor; pine nuts offer a buttery, delicate taste.
orange blossom water → rose water (use 1 tablespoon / 15 ml) or 1 tablespoon of grated orange zest. Rose water gives a different floral note; orange zest adds citrus brightness without liquid, so reduce water slightly to 2.5 tablespoon (37 ml) to keep dough consistency.
ground cinnamon → ground ginger or a blend of cinnamon and nutmeg. Ginger adds warmth and spice; cinnamon-nutmeg blend deepens the spice profile. Use the same amount total.
Medjool dates, pitted → dried figs or prunes (chopped). Figs are drier and more subtle; prunes are darker and more tangy. Each will shift the flavor profile—use 1.25 cups (220 g) of figs or prunes since they're less dense than dates.