Lebanese maamoul biscuits (mamoul biscuits)

Biscuit Preparation
1st Day:
1. With an electric mixer beat the butter with the icing sugar until light and fluffy.
2. Sift flour, semolina and mahlep together; add them to the butter and combine.
3. Add the rose water and the orange blossom water and mix well.
4. Allow to rest at room temperature over night, covered with clean film.

2nd Day:
1. Mix all filling ingredients together and let aside to rest for ½ an hour.
2. With a teaspoon form small pistachio balls; cover with a clean film.
3. With a tablespoon do the same with the biscuit dough.
4. Form a well into the biscuit dough and then fill it with the pistachio ball; then cover the pistachio filling with the biscuit dough.
5. Use the maamoul special equipment to form the shape that you like. If you do not have this equipment you can bake them in any form that you like.
6. Refrigerate for ½ an hour; place them on an oven tray 5cm apart from each other.
7. Preheat the oven to 190ºC and bake maamoul for 15 minutes, or until the edges of the biscuits become golden brown.

8. Allow to cool for 5 minutes before removing the biscuits from the oven tray to a wire rack.