Tunisian Orange Blossom Pistachio Ma'amoul Cookies

In a large bowl, combine the fine semolina, melted unsalted butter, and granulated sugar. Mix well with your fingertips until the mixture resembles coarse crumbs. Cover and let it rest for at least 30 minutes.

While the semolina rests, prepare the pistachio filling. In a separate bowl, combine the finely ground pistachios, powdered sugar, 1 tablespoon of orange blossom water, and honey. Mix until a cohesive paste forms.

After the semolina has rested, gradually add the remaining 3 tablespoons of orange blossom water to the semolina mixture, kneading gently until a soft, pliable dough forms. Do not overmix.

Take a small piece of semolina dough (about 1 tablespoon) and flatten it into a disc in your palm. Place a small amount of pistachio filling (about 1 teaspoon) in the center.

Carefully bring the edges of the dough together to enclose the filling, forming a ball. Gently press the ball into a ma'amoul mold or flatten slightly and use a fork to create decorative patterns.

Arrange the shaped ma'amoul on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. Do not let them brown too much.

Remove from the oven and let the ma'amoul cool completely on the baking sheet. Once cooled, dust generously with additional powdered sugar before serving.